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Pineapple Coffee Cake
Source: Eating Well

VariationsThis quick coffee cake can be made with a variety of fruits. Try fresh rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.

Rating:
Prep Time: 15 minutes
Cook Time: 60 minutes
Difficulty: Difficult

Nutrition Facts

Makes 9 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Pineapple Coffee Cake
0 1/2 each  sugar
3 tsp  low sodium baking powder
1 tsp  baking soda
0 1/2 tsp  salt
0 1/4 cup  canola oil
1 tsp  vanilla extract
0 1/4 cup  chopped pecans
Directions
  1. Preheat oven to 375°F. Lightly oil an 8-inch square baking pan or coat it with nonstick spray.
  2. In a bowl, whisk flour, 1/2 cup sugar, baking powder, baking soda and salt.
  3. In a large bowl, whisk egg, yogurt, oil and vanilla until smooth. Add dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape batter into prepared pan.
  4. In a small bowl, combine pecans and remaining 3 tablespoon sugar. Sprinkle over batter.e for 25 to 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. Cut into squares and serve warm.

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