Pineapple Coffee Cake

Makes: 9 servings

Active Time: 15 minutes

Total Time: 1 1/2 hours

INGREDIENTS

• 1 cup whole-wheat pastry flour
• 1 cup all-purpose flour
• 1/2 cup plus 2 tablespoons sugar, divided
• 1 tablespoon 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

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PREPARATION

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
3. 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.
4. Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.
5. 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

Per serving: 253 calories; 9 g fat (1 g sat, 6 g mono); 24 mg cholesterol; 38 g carbohydrates; 5 g protein; 2 g fiber; 476 mg sodium; 94 mg potassium.

Nutrition Bonus: Vitamin C (23% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 2 fat