Taking only 15 minutes to get in the oven, this moist and delicious coffee cake is one you'll find yourself making over and over again.

Makes 9 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

2 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
3 teaspoon 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

1. Preheat oven to 375°F. Lightly oil an 8-inch square baking pan or coat it with nonstick spray.
2. In a bowl, whisk flour, 1/2 cup sugar, baking powder, baking soda and salt.
3. In a large bowl, whisk egg, yogurt, oil and vanilla until smooth. Add dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape batter into prepared pan.
4. In a small bowl, combine pecans and remaining 3 tablespoon sugar. Sprinkle over batter.
5. Bake for 25 to 35 minutes, or until top is golden and a skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm.

NUTRITION INFORMATION: Per serving: 267 calories; 9 g fat (1 g sat, 5 g mono); 24 mg cholesterol; 42 g carbohydrate; 5 g protein; 1 g fiber; 411 mg sodium; 79 mg potassium.

3 Carbohydrate Servings

TIP: Variations

This quick coffee cake can be made with a variety of fruits. Try fresh rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.

Tried the recipe and the result was very delicious.

Joy, Mckinleyville, CA

This has been my standard coffee cake recipe since it appeared in the original magazine. My kids love it and I feel good about serving it on a weekend morning. We like it best with blueberries or pineapple.

Beth, Mesa, AZ

My family of five rated this cake with 3 and half stars. Made it with blueberries. It was moist and sweet and loaded with berries. Very easy to make and perfect with a cup of tea.

Peggy K, Bel Air, MD