Pecan Pineapple Coffee Cake

Ingredients

• all-purpose flour (2 cups)
• white sugar (0.25 cup)
• brown sugar (0.25 cup)
• baking powder (1 tablespoon)
• baking soda (1 teaspoon)
• salt (0.5 teaspoon)
• large egg (1 )
• plain yogurt (1 cup)
• canola oil (0.25 cup)
• vanilla extract (1 teaspoon)
• pineapple tidbits in juice (1.5 cups)
• reserved pineapple juice (0.333 cup)
• chopped pecans (0.25 cup)

Instructions

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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 301
• fat: 10 g
• sats: 1 g
• carbs: 49 g
• fibre: 1 g
• protein: 6 g
• salt: 0.463 g