Pecan Pineapple Coffee Cake Recipe

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.

Combine flour white sugar 1/4 cup brown sugar baking powder baking soda and salt in a bowl. Whisk egg yogurt canola oil and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.

Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.

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. Serve warm or completely cool.