Pineapple Coffee Cake

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Start your morning with this Pineapple Coffee Cake recipe, a great treat each and every morning.


2tsp of instant coffee
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
1⁄4 teaspoon salt
1 large egg
1 cup nonfat plain yogurt
1⁄4 cup canola oil
1 teaspoon vanilla extract
1 1⁄2 cups diced pineapple chunks (blotted dry and coarsely chopped) pineapple can be dry out by placing in hot oven n let stay for 1 hour before making the cake
1⁄4 cup pecans


Preheat oven to 350 degrees, and coat an 8-inch square baking pan with cooking spray.

Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
Whisk egg, yogurt, oil, and vanilla and coffee in a large bowl until smooth.

Add ingredients from step two and stir with a spatula until blended (Do Not Overmix).

Fold in pineapple, and scrape batter into prepared pan.

Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.

Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).

Let cool in pan on a wire rack for 20 minutes.

Cut into squares and serve warm.

Recipe Submitted by Good Old Bajan Cooking Group.

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