Pineapple Coffee Cake

10 Reviews
From: EatingWell Magazine September/October 2008

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.

Ingredients 9 servings

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Original recipe yields 9 servings
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  • 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

  • Active

  • Ready In

  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.
  6. Variations
  7. 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 information

  • Per serving: 270 calories; 9 g fat(1 g sat); 1 g fiber; 42 g carbohydrates; 5 g protein; 11 mcg folate; 21 mg cholesterol; 21 g sugars; 0 g added sugars; 50 IU vitamin A; 13 mg vitamin C; 100 mg calcium; 1 mg iron; 418 mg sodium; 148 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 other carbohydrate, 2 fat

Reviews 10

January 07, 2015
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By: EatingWell User
The cake was already in the oven when I read a couple of the poor reviews given. I am so glad I made it!! I followed the recipe exactly and it turned out beautifully!! My daughter, granddaughter and I all enjoyed it!!
July 28, 2013
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By: EatingWell User
Very poor results-I edible!! Cake was heavy, flavorless-wouldn'T serve it to my worst enemy.
November 28, 2012
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By: EatingWell User
1 tablespoon of baking powder?! I am a semi professional baker. I usually give recipes the benefit of my doubt for their first try, especially from a trusted site like eatingwell. That being said, I triple checked the quantity of baking powder before proceeding. Is it supposed to be 1 teaspoon?? The cake tastes like eatingwell's other muffin/quick bread recipes. I did add some cinnamon, and used brown sugar. The flavor is pretty good. I do think some maple extract would be nice next time. I also added unsweetened coconut to the topping, instead of pecans. There is a distinct taste of baking powder, though. Do try 1 tsp instead of tbsp. i think this is why my cake fell! Pros: Good base recipe Cons: Cake fell in the center, tastes like too much leavening
December 12, 2011
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By: EatingWell User
I made this and took it to work, everyone loved it especially me!!!!!!
January 16, 2011
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By: couponsaver78
Awesome cake It turned out delicious. I did use some unsweetened coconut and cardamom powder for extra spice.Also I used 1/2 Splenda and 2 Tbsp of honey instead of 1/2 cup sugar and 2Tbsp brown sugar for the topping with pecans.
November 06, 2010
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By: EatingWell User
Will definitely not make this again. I added cinnamon based on other reviewers' comments, but this was still fairly flavorless and the pineapple would have been better raw.
October 16, 2010
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By: pushbuttonkitty
Based on other reviews, I did make some changes. I added 1 tsp cinnamon, and 1/4 tsp each of cloves, ginger and nutmeg to my dry ingredients. Also, I used all whole wheat flour, added 1/3 cup wheat bran for extra nutrition, subbed the oil for 1/2 cup unsweetened applesauce, added a mashed extra small banana to the wet ingredients, subbed 1/3 cup brown sugar for the 1/2 cup white. Instead of using pineapple chunks I used two small cans of pineapple tidbits well drained of their juice. Before I added the topping I put a half cup of frozen blueberries over the batter, and I added 1/2 cup unsweetened coconut and an additional 1/4 cup chopped nuts (walnut, not pecan, it's what I had) to the topping mix. This, of course, varies greatly from the original recipe, but this is one of those that's meant to be adaptable, in my opinion. Anyway, it turned out delicious!
July 22, 2010
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By: EatingWell User
We loved this cake i used wholewheat flour and corn starch.... i replaced yogurt for buttermilk.. had no yogurt. it turned out great! Did use fresh pineapple about 1 1/2 to 2 cups of it! Yammy!! It turned out better then the picture! Fluffy cake with heavy delicious pineapple in it!
January 17, 2010
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By: EatingWell User
This is a good coffee cake but not great or awesome. It is a good way to incorporate some fresh fruit into a diet if you are not a fruit lover. I added 1/4 C. sugar and used 1/4 C Vermont Maple syrup for the 1/2 C. sugar the recipe called for. This improved the flavor and gave it a richer denser texture. Would be good with some additions of coconut or even marchino cherries for additional tropical flavor. For winter, the maple syrup is a great substitute.