Pineapple Coffee Cake

(9 servings) Printable Version

2 cups all-purpose flour
1/2 cup sugar
3 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup nonfat plain or vanilla yogurt
1/4 cup canola oil
1 teaspoon vanilla extract (if not using vanilla yogurt)
1 and 1/2 cups canned pineapple chunks - drained well and chopped
For The Topping:
3 Tablespoons sugar
1/4 cup pecans or walnuts - finely chopped

Preheat oven to 375 degrees.

Prepare an 8x8 baking pan by spraying generously with cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.

In a separate medium bowl, beat the eggs with the yogurt, canola oil and vanilla (if using vanilla).

Add the wet ingredients to the dry ingredients and mix until just blended. Try not to over mix. Fold the pineapple pieces into the batter. Transfer mixture to the prepared baking pan.

In a small bowl, mixed the chopped nuts with 3 Tablespoon of sugar. Sprinkle evenly over the batter.

Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Allow dish to cool at least 15 minutes before serving.

Slice and enjoy!

This is an easy-to-make recipe with lots of flavor. The combination of pineapple, vanilla and chopped nuts is magic.

Mr Breakfast would like to thank TexasJen for this recipe.

Recipe number 2661. Submitted 11/13/2009.

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