Pecan Pineapple Coffee Cake

This is a great recipe.  The woman who submitted it to All Recipes is named Alice which made me smile.  That was my mom's name and she LOVED coffee cake.  Thanks for sharing this, Alice. I made only a few changes on the fly.  First of all because of the number of servings I had to make I tripled the recipe and cooked using half-sheet pans which were perfect to hold the amount of batter I had.  The other change is that I chopped the pecan topping in the food processor.  The recipe calls for chopped pecans, but their picture shows whole ones.  One note, the topping gets scattered by hand, it is not a thick crumbly topping like most coffee cakes call for.  (It would need butter and higher volume, IMO.) In the future I will make another change.  I felt the pineapple made spots in the cake that were almost wet, and that was after fully draining the cans of pineapple.  In the future I will take the added step of cutting the tidbits smaller, perhaps into four pieces each and allowing them to sit, perhaps for an hour or more before using them.  This will allow pineapple to get into more of the cake and keep it from making the squares challenging to cut neatly.  As I'm typing I'm thinking I might try using crushed pineapple... hmmmm. Of course, I am the one who cares about how pretty the pieces look, everyone who commented thought they tasted great.  Enjoy! Pecan Pineapple Coffee Cake

Rated:  Submitted By: alice Photo By: lutzflcat Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 1 Hour 10 Minutes Servings: 9

"Pineapple bits and pecans give this coffee cake a tropical taste, and it's a delicious accompaniment to a hot cup of coffee or tea."

INGREDIENTS:

2 cups all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg

1 cup plain yogurt 1/4 cup canola oil 1 teaspoon vanilla extract 1 1/2 cups pineapple tidbits in juice, drained and juice reserved 1/3 cup reserved pineapple juice 1/4 cup chopped pecans 1/4 cup brown sugar

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
2.	Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
3.	Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
4.	Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.