Pineapple Coffee Cake

http://www.eatingwell.com/recipes/pineapple_coffee_cake.html

From EatingWell:  September/October 2008, April 1998

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.

9 servings | Active Time: 15 minutes | Total Time: 1 1/2 hours

Ingredients

• 1 cup whole-wheat pastry flour
• 1 cup all-purpose flour
• 1/2 cup plus 2 tablespoons sugar, divided
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup nonfat plain yogurt
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
• 1/4 cup chopped pecans

Preparation

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.

Nutrition

Per serving : 253 Calories; 9 g Fat; 1 g Sat; 6 g Mono; 24 mg Cholesterol; 38 g Carbohydrates; 5 g Protein; 2 g Fiber; 476 mg Sodium; 94 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 2 fat