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Pineapple Coffee Cake with Toasted Pecans

Source of Recipe

Adapted from Cooking Light 2003

Pineapple Coffee Cake with Toasted Pecans
WW Points
Yield: 12 servings

Cooking spray
1 (8-ounce) can crushed pineapple in juice, undrained
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup granulated sugar
Sugar substitute equivalent to 1/2 c. sugar (Splenda)
1/4 cup stick margarine, softened
1 teaspoon vanilla extract
Egg substitute equivalent to 1 large egg
1/2 cup low-fat buttermilk
2 tablespoons chopped pecans, toasted
1/2 cup sifted powdered sugar

Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray. Drain pineapple in a colander over a bowl, reserving 1 tablespoon juice.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Combine Splenda, butter, vanilla, and egg substitute in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in pineapple and pecans. Pour batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper. Combine powdered sugar and reserved 1 tablespoon juice, stirring with a whisk; drizzle over cake.

One wedge equals: Calories 139 (27% from fat)…Fat 5.4g (sat 1g, mono 1.8g, poly O.5g)… Protein 2.4g…Carbohydrate 21.1g… Fiber O.6g… Cholesterol 1.4mg … Iron O.8mg…Sodium 138mg…Calcium 34mg ++++ WWP: 3