Small pleasures

Okay, this has become a staple in our house. Easy to make and yummy beyond words. I had to share it with you!

Pineapple Breakfast Cake

2 cups flour
1/2 cup sugar
3 teaspoons 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
3 tablespoons sugar
1/4 cup chopped pecans


Preheat oven to 375 degrees F. Lightly oil a square baking pan.

Whisk flour, 1/2 cup sugar, baking powder, baking soda and salt.

In a large bowl, whisk egg, yogurt, oil and vanilla until smooth. Add dry ingredients and stir until just blended. Add pineapple. Scrape batter into prepared pan.

Combine pecans and remaining 3 tablespoon sugar. Sprinkle over batter.

Bake for 35 minutes, or until top is golden and a skewer inserted in the center comes out clean.

Let cool in the pan on a wire rack for about 20 minutes.