Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, September/October 2008


Recipe Summary

1 hr 30 mins


Ingredient Checklist


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

  • 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.

2 1/2 other carbohydrate, 2 fat