NUTRITION PROFILE:
Low Cholesterol
| Low Sat Fat
| Heart Healthy
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.
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