Pineapple Coffee Cake

"Nonfat plain yogurt replaces sour cream adding moisture, and tenderness to this lighened up coffee cake.. Cooking time does not include cooling time.."
 
Pineapple Coffee Cake created by Mika G.
Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
  • Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
  • Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
  • Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
  • Fold in pineapple, and scrape batter into prepared pan.
  • Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
  • Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
  • Let cool in pan on a wire rack for 20 minutes.
  • Cut into squares and serve warm.
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  1. St. A.
    I doubled recipe, used honey in place of sugar and used an 8x13. It's in the oven now. The batter was super sticky and dry...so I added a splash of buttermilk..hoping it turns out ok. For topping used walnuts, coconut and sugar...
     
  2. St. A.
    I doubled recipe, used honey in place of sugar and used an 8x13. It's in the oven now. The batter was super sticky and dry...so I added a splash of buttermilk..hoping it turns out ok. For topping used walnuts, coconut and sugar...
     
  3. mommymakeit4u
    I was short 1/2 cup pineapple so I replaced it with blueberries which worked well. Baked it in a bundt pan for 30 minutes.
     
  4. CookingONTheSide
    Very good! This was simple and very tasty. My family enjoyed it!
     
  5. Dienia B.
    USED CRUSHED pineapple and vanilla yogurt not to sweet very nice recipe loved the topping
     
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