Pecan Pineapple Coffee Cake
Course: DesertsCuisine: EuropeanPrep Time
15 mins
Cook Time
25
minutesAdditional Time
30
minutesTotal Time
1 hr 10 mins
Servings
9
Yield
1 8-inch-square cake
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
Directions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
- 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.
- Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
- 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.
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