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Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes—that's healthy in a hurry.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 15
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Ingredientes

Cost per serving $0.20 view details

Direcciones

  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. Variations This 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 53g
Recipe makes 15 servings
Calories 126  
Calories from Fat 42 33%
Total Fat 4.79g 6%
Saturated Fat 0.46g 2%
Trans Fat 0.02g  
Cholesterol 14mg 5%
Sodium 431mg 18%
Potassium 78mg 2%
Total Carbs 18.73g 5%
Dietary Fiber 0.5g 2%
Sugars 12.18g 8%
Protein 2.39g 4%
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