Pecan Pineapple Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada 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 |
1/4 cup brown sugar |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
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.
3. Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
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.
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