Rating: 4.18 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008

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Recipe Summary

total:
1 hr 30 mins
Servings:
9
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.

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  • Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.

  • 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.

  • Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.

  • 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 Facts

270 calories; protein 5.3g; carbohydrates 42g; dietary fiber 1.4g; sugars 20.8g; fat 9.3g; saturated fat 0.9g; cholesterol 21.2mg; vitamin a iu 49.5IU; vitamin c 13.4mg; folate 11.5mcg; calcium 99.9mg; iron 1.5mg; magnesium 18.5mg; potassium 147.8mg; sodium 417.6mg; thiamin 0.2mg; added sugar 15g.
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Reviews (4)

11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/30/2011
We found this a bit blah. Not bad just not great. I used fresh pineapple that was wonderful but the cake is just okay. Maybe some cinnamon.....? Won't make this one again. (It does look just like the picture.) Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 4 stars
11/29/2012
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 Read More
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Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 4 stars
01/08/2015
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!! Read More
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Rating: 1 stars
07/28/2013
Very poor results-I edible!! Cake was heavy flavorless-wouldn'T serve it to my worst enemy. Read More
Rating: 4 stars
10/29/2011
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. Read More
Rating: 4 stars
10/29/2011
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. Read More