Pineapple Coffee Cake
Pineapple Coffee Cake Recipe
Eatingwell.com
So, I broke down and bought some whole wheat pastry flour. Now I have a huge bag of it in the cabinet. Guess I need to look for more recipes that have this as an ingredient.
I had these three cans of pineapple chunks in the cupboard for EVAH! They were driving me crazy and I tried to find something to make with it. I found this recipe. I took the chunks and put them in the mini cuisinart to chop them finer for the cake. It worked. I did drain the pineapple before putting it in the cake.
This was really good. It had a cornbread type texture to it, but was really good. It’s not too sweet and the pineapple makes it really moist. I will probably make this again.
Measuring cups and spoons
Mixing bowl
8×8 pan
Yield: 9
Pineapple Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 cup plus 3 tablespoons sugar
- 3 teaspoon 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
Instructions
- Preheat oven to 375°F. Lightly oil an 8-inch square baking pan or coat it with nonstick spray.
- In a bowl, whisk flour, 1/2 cup sugar, baking powder, baking soda and salt.
- In a large bowl, whisk egg, yogurt, oil and vanilla until smooth. Add dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape batter into prepared pan.
- In a small bowl, combine pecans and remaining 3 tablespoon sugar. Sprinkle over batter.
- Bake for 25 to 35 minutes, or until top is golden and a skewer inserted in the center comes out clean.
- Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 416Total Fat 13gSaturated Fat 1gUnsaturated Fat 12gCholesterol 21mgSodium 528mgCarbohydrates 67gFiber 3gSugar 23gProtein 9g
