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
½ teaspoon salt
¼ cup white sugar
¼ cup chopped pecans
1 tablespoon baking powder
1 large egg
1 cup plain yogurt
¼ cup brown sugar
⅓ cup reserved pineapple juice
¼ cup canola oil
1 ½ cups pineapple tidbits in juice, drained and juice reserved
