Pineapple Coffee Cake

I had pineapple I needed to use and loved the addition of yogurt and wheat flour. I used ‘Pride of the Prairie’ Heirloom Blend Turkey Red wheat flour which I think makes any baked goods better. We really liked this recipe! Not too sweet. Pleasant aroma. I did wonder about the 1 Tbsp of baking powder but went with it. The cake puffed up and was beautiful! And delicious! I will make it again.

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.

Awesome cakeIt 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.

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.

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!