This pecan pineapple coffee cake recipe is quick and easy. It tastes like pineapple upside-down cake, and you can add coconut to the batter to make it taste like a piña colada cake.
Ingredients
- 2 cups all-purpose flour
- 0.5 cups brown sugar , divided
- 0.25 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup plain yogurt
- 0.25 cups canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups pineapple tidbits in juice , drained and juice reserved
- 0.33 cups reserved pineapple juice
- 0.25 cups chopped pecans
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
-
2
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.
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3
Combine pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
-
4
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.
Nutrition Facts
Per serving
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