Ingredients

• 1 cup whole-wheat pastry flour
• 1 cup all-purpose flour
• 1/2 cup plus 2 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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Cooking Directions

Step 1

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

Step 2

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

Step 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.

Step 4

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

Step 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.