Pineapple Coffee Cake

This quick coffee cake can be made with a variety of fruits.

SERVINGS
9

COOK TIME
20 

INGREDIENTS
2 cups unbleached all-purpose flour
1/2 cup granulated organic sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup plain nonfat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups chopped fresh pineapple
1/4 cup pecans, chopped
2 cups granulated sugar
pineapple chunks or peach slices for garnish, optional 

PREPARATION
1. Preheat oven to 375 degrees F. Lightly oil an 8-inch square or round baking pan or coat it with nonstick spray.

2. In a bowl, whisk flour, first measurement of sugar, baking powder, baking soda and salt.

3. 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.

4. To make the topping: In a small bowl, combine pecans and remaining sugar. Sprinkle over batter. Garnish with additional chunks of pineapples or sliced peaches if desired.

5. 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. 

NUTRITIONAL INFORMATION
(Based on individual servings)
Calories: 253
Total Fat: 9 g
Cholesterol: 24 mg
Sodium: 455 mg
Carbohydrates: 39 g
Protein: 5 g

Posted in: desserts