This is a healthier version of coffee cake than the usual recipes.
Makes 9 servings
1 cup whole-wheat pastry flour1 cup all-purpose flour½ cup plus 2 tablespoons sugar, divided1 tablespoon baking powder1 teaspoon baking soda½ teaspoon salt1 large egg1 cup nonfat plain yogurt¼ cup canola oil1 teaspoon vanilla extract1 ½ cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped¼ cup chopped pecans
1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.2. Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.3. 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.4. Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.5. Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm.VariationsThis quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.
Per serving: 253 calories; 9 g fat (1 g sat, 6 g mono); 24 mg cholesterol; 38 g carbohydrate; 5 g protein; 2 g fiber; 476 mg sodium; 94 mg potassium.Nutrition bonus: Vitamin C (23% daily value).2 1/2 Carbohydrate Servings
Myrna,
The picture looks so yummy! Of course, anything I make would not look so perfect, lol....but taste is the most important thing.
DonnaZ