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Pineapple Coffee Cake

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“Nonfat plain yogurt replaces sour cream adding moisture, and tenderness to this lighened up coffee cake.. Cooking time does not include cooling time..”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
  2. Whisk both flours, 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.
  4. Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
  5. Fold in pineapple, and scrape batter into prepared pan.
  6. Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
  7. Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
  8. Let cool in pan on a wire rack for 20 minutes.
  9. Cut into squares and serve warm.

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