Pecan Pineapple Coffee Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar, divided
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain yogurt
- ¼ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups pineapple tidbits in juice, drained and juice reserved
- ⅓ cup reserved pineapple juice
- ¼ cup chopped pecans
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
- Combine flour, 1/4 cup brown sugar, white sugar, baking powder, baking soda, and salt in a bowl. Whisk yogurt, oil, egg, and vanilla extract in a separate bowl until smooth; stir in flour mixture until just blended. Fold in pineapple tidbits and 1/3 cup reserved pineapple juice until batter is just mixed; pour into the prepared baking dish.
- Combine pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in dish for 10 minutes before transferring to a wire rack to cool. Serve warm or completely cool.
Source
Original recipe: View Original