Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes—that’s healthy in a hurry.

Makes 9 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

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

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
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.
4. Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.
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.

NUTRITION INFORMATION: Per serving: 253 calories; 9 g fat (1 g sat, 6 g mono); 24 mg cholesterol; 38 g carbohydrate; 5 g protein; 2 g fiber; 476 mg sodium; 94 mg potassium.
Nutrition bonus: Vitamin C (23% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 other carbohydrate, 2 fat

Tried the recipe and the result was very delicious.

Joy, Mckinleyville, CA

This has been my standard coffee cake recipe since it appeared in the original magazine. My kids love it and I feel good about serving it on a weekend morning. We like it best with blueberries or pineapple.

Beth, Mesa, AZ

My family of five rated this cake with 3 and half stars. Made it with blueberries. It was moist and sweet and loaded with berries. Very easy to make and perfect with a cup of tea.

Peggy K, Bel Air, MD

This cake has a soft, moist, coarse crumb (in places somewhat raw near the fruit) with a thin, crisp crust. It's mildly sweet and delicious with a cup of tea.

Tina, Bellingham, WA

I would rate this as "poor." I am an experienced baker, followed the instructions to the letter, but ended up throwing the whole cake out. There seemed to be too much flour, which made the batter very stiff and dry; also the pan size was too small. The cake never rose in the center, which remained doughy even when the rest of the cake was overdone and tough. Plus, it was not sweet enough. Big disappointment!

Anne, Haverhill, MA