Talk:I am Richard Chen
RECIPE 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
DIRECTIONS
Preheat oven to 350°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.
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