Pecan Pineapple Coffee Cake Recipe

Pecan Pineapple Coffee Cake Recipe

  • 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
  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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