Pineapple Pecan Coffee Cake

Follow our step-by-step guide on how to make Pineapple Pecan Coffee Cake.

1. Step 1

   Start by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease an 8-inch square baking dish to ensure your cake comes out easily after baking. In a large mixing bowl, combine the all-purpose flour, white sugar, 1/4 cup of brown sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. In another bowl, crack the large egg and whisk it together with the plain yogurt, canola oil, and vanilla extract until the mixture is smooth and creamy. Now, gently stir the dry flour mixture into the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine! Next, fold in the pineapple tidbits and add 1/3 cup of the reserved pineapple juice, ensuring everything is just mixed together. Pour this luscious batter into your prepared baking dish, spreading it evenly. In a small bowl, mix the chopped pecans with the remaining 1/4 cup of brown sugar, then sprinkle this delightful mixture over the top of the batter. This will create a lovely crunchy topping as it bakes. Place the baking dish in the preheated oven and bake for about 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cake is best served warm, but it’s also delicious at room temperature, making it a versatile treat for any time of day.