PECAN PINEAPPLE COFFEE CAKE
Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.
This recipe baked up beautifully, evenly cooked throughout, and tasted wonderful. The yogurt really brings some moisture to the cake, and the bits of pineapple definitely bring some flavor. And I thought the amount of the topping was perfect for the 8″ coffee cake unlike the first reviewer. Next time, I may add some coconut as suggested and maybe even add a few chopped pecans to the cake. IMO this is a solid coffee cake recipe and a keeper.
Tried this recipe this morning because i was in the mood for pineapple and coffeecake. Surpassed all expectations! Baked up moist, golden and delicious. Followed directions exactly, no improvising this time…..definitely a keeper!
Delicious! I used pineapple greek yogurt and added an extra 1/3 cup pineapple juice because the cake batter looked too thick. Had to bake for 35-40 minutes. Cake is very moist. Will definitely make it again.
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
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
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.
Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter …