Pineapple Coffee Cake
Source of Recipe
Eating Well Magazine Oct 2008
Recipe Introduction
Active Time: 15 minutes; Total: 1 1/2 hours
Variations: This coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen friut, add it frozen and increase the baking time by 10-15 minutes.
List of Ingredients
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1/2 cup plus 2 tbsp sugar, divided
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup nonfat plain yogurt
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh or canned pineapple chuncks, blotted dry and coarsely chopped
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350F. coat an 8 inch square baking pan with cooking spray.
- Whisk whole-wheat flour, all purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
- Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan.
- Combine pecans and the remaining 2 tbsp sugar in a small bowl. Sprinkle over the batter.
- Bake the cake until the top is golden and skewer inserted in the center comes out clean, 50-55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm.
Final Comments
Makes 9 servings.
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