Pecan Pineapple Coffee Cake recipe

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Ingredients

2 cups all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg
1 cup plain yogurt
¼ cup canola oil
1 teaspoon vanilla extract
1 ½ cups pineapple tidbits in juice, drained and juice reserved
⅓ cup reserved pineapple juice
¼ cup chopped pecans
¼ cup brown sugar

Nutrition Info

301.2 calories
carbohydrate: 49.1 g
cholesterol: 22.3 mg
fat: 9.7 g
fiber: 1.4 g
protein: 5.5 g
saturatedFat: 1.1 g
servingSize: -
sodium: 463 mg
sugar: 26.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.

  2. Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed, pour into prepared baking dish.

  3. Stir pecans and remaining 1/4 cup brown sugar in a small bowl, sprinkle over batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

Recipe Yield

1 8-inch square cake

Recipe Note

Quick and easy;tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.

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