Pineapple Coffee Cake Recipe
Nonfat plain yogurt replaces sour cream adding moisture, and tenderness to this lighened up coffee cake.. Cooking time does not include cooling time..
Prep Time 15 mins
Cook Time 55 mins
Course Dessert
Cuisine American
Servings 1 cake
Calories 296.5 kcal
Prevent your screen from going dark
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.
Serving: 140gCalories: 296.5kcalCarbohydrates: 45.9gProtein: 6.7gFat: 10.5gSaturated Fat: 1gCholesterol: 23.9mgSodium: 399.9mgFiber: 2.7gSugar: 21.9g
Keyword < 4 Hours, Dessert, Fruit, Inexpensive, Low Cholesterol, Tropical