Pineapple Coffee Cake - cooking 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
1/4 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)
1/4 cup pecans

Preparation

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 in a large bowl until smooth.
Add ingredients from step 2 and stir with 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.