Pecan Pineapple Coffee Cake
Ingredients
- 2 cups all-purpose flour ⓘ
- 1/4 cup white sugar ⓘ
- 1/4 cup brown sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 large egg ⓘ
- 1 cup plain yogurt ⓘ
- 1/4 cup canola oil ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 1/2 cups pineapple tidbits in juice, drained and juice reserved ⓘ
- 1/3 cup reserved pineapple juice ⓘ
- 1/4 cup chopped pecans ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).