Pineapple bits and pecans give this coffee cake a tropical taste, and it's a delicious accompaniment to a hot cup of coffee or tea.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
301 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
Step 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.
Step 3
Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
Step 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.
Ingredients
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla extract
1 tablespoon baking powder
1 large egg
1 cup plain yogurt
0.5 teaspoon salt
0.25 cup white sugar
0.25 cup canola oil
0.25 cup brown sugar
0.25 cup chopped pecans
0.33333334326744 cup reserved pineapple juice
1.5 cups pineapple tidbits in juice, drained and juice reserved
