Coffee Cake with Pineapple

Coffee cake with pineapple is comforting, honest to goodness breakfast, served warm, with coffee.

Enjoy Mom’s day!

Serves 10


1 egg

1 cup plain yogurt

1 teaspoon vanilla or rum extract

¼ cup oil

1 ½ cups pineapple chunks,chopped

1 cup all- purpose flour

1 cup whole- wheat pastry flour

1 tablespoon baking powder

1 teaspoon baking soda

½ cup sugar

½ teaspoon salt

¼ cup pecans, chopped


Preheat oven to 350 F. Grease a square baking pan with butter.

Combine egg, yogurt,oil, vanilla or rum in a large bowl and mix until smooth.

Whisk whole wheat flour, all -purpose flour, ½ cup sugar, baking powder, baking soda and salt in a medium bowl.

Mix the dry ingredients in to the wet ingredients and stir until just blended.

Fold in pineapple.

Pour the batter into the prepared pan.

Combine pecans with 2 tablespoon sugar in a small bowl and sprinkle over the batter.

Bake the cake until is golden, about 40 minutes.

Cool in the pan, cut into squares and serve warm.

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