Pineapple Coffee Cake

By mamapig

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.

Ingredients

• 1 cup whole-wheat pastry flour
• 1 cup all-purpose flour
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 lg egg
• 1 cup nonfat plain yogurt
• 1/4 cup canola oil
• 1 tsp. vanilla extract
• 1 1/2 cup diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
• 1/4 cup chopped pecans

Details

Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray

Whisk whole-wheat flour, all-purpose flour, 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 the dry and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan

Combine 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. 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.