Coffee cake with pineapple is comforting, honest to goodness breakfast, served warm, with coffee.
Enjoy Mom’s day!
1 cup plain yogurt
1 teaspoon vanilla or rum extract
¼ cup oil
1 ½ cups pineapple chunks,chopped
1 cup all- purpose flour
1 cup whole- wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
½ cup sugar
½ teaspoon salt
¼ cup pecans, chopped
Preheat oven to 350 F. Grease a square baking pan with butter.
Combine egg, yogurt,oil, vanilla or rum in a large bowl and mix until smooth.
Whisk whole wheat flour, all -purpose flour, ½ cup sugar, baking powder, baking soda and salt in a medium bowl.
Mix the dry ingredients in to the wet ingredients and stir until just blended.
Fold in pineapple.
Pour the batter into the prepared pan.
Combine pecans with 2 tablespoon sugar in a small bowl and sprinkle over the batter.
Bake the cake until is golden, about 40 minutes.
Cool in the pan, cut into squares and serve warm.