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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 5 |
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Nonfat plain yogurt replaces sour cream adding moisture, and tenderness to this lighened up coffee cake.. Cooking time does not include cooling time.. Ingredients:
1 cup whole wheat pastry flour |
1 cup all-purpose flour |
1/2 cup plus 2 tablespoons sugar, divided |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 large egg |
1 cup nonfat plain yogurt |
1/4 cup canola oil |
1 teaspoon vanilla extract |
1 1/2 cups diced pineapple chunks (blotted dry and coarsely chopped) |
1/4 cup pecans |
Directions:
1. Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
2. Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
3. Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
4. Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
5. Fold in pineapple, and scrape batter into prepared pan.
6. Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
7. Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
8. Let cool in pan on a wire rack for 20 minutes.
9. Cut into squares and serve warm.
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