Pineapple Coffee Cake
- Active Time 15m
- Total Time 1h 30m
Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes — that’s healthy in a hurry.
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup nonfat plain yogurt
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
- 1/4 cup chopped pecans
Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.
Whisk the whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
Whisk the egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix). Fold in the pineapple. Scrape the batter into the prepared pan.
Combine the pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.
Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm.
Tip: Variations: This quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
266 calories; 9g total fat; 1g total saturated fat; 24mg cholesterol; 411mg sodium; 42g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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