Ingredients
1 cup wheat flour
1 cup flour
1/5 cup sugar
1 egg
1 cup plain yogurt
1/4 cup oil
1 teaspoon vanilla
1 tablespoon baking powder
1 teaspoon baking soda
1 1/5 cups coarsely chopped dry fresh or canned pineapple
1/4 cup chopped pecans
1/2 teaspoon salt
Preparation
1- Preheat oven to 300 °F.
2-Coat an 8-inch-square baking pan with cooking spray.
3-Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
4-Mix egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. Fold in pineapple. Scrape the batter into the prepared pan.
5-Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter. Bake the cake until the top is golden 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes.
6- Cut into small pieces and serve warm.
H.Zoghib