Pecan Pineapple Coffee Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup brown sugar 
• 0.3 cup canola oil 
• 1 large eggs 
• 2 cups flour all-purpose
• 0.3 cup pecans chopped
• 0.3 cup reserved pineapple juice 
• 1.5 cups pineapple tidbits in juice drained
• 1 cup yogurt plain
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.3 cup sugar white

Equipment

• bowl
• oven
• whisk
• wire rack
• baking pan
• toothpicks

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.
3. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended.
4. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
5. Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
6. 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.
7. Serve warm or completely cool.