1 1/2 cups fresh or canned pineapple chunks, blotted dry and coarsely chopped
1/4 cup chopped pecans
Preheat oven to 350. 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 thre prepared pan.
Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter. Bake the cake until the top is golden and a 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.
253 calories, 9g fat, 2g fiber
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