Pineapple Coffee Cake With Toasted Pecans

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From cooking light.

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Steps

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Preheat oven to 350.

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Coat a 9-inch round cake pan with cooking spray.

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Line bottom with wax paper.

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Coat wax paper with cooking spray.

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Drain pineapple in a colander over a bowl , reserving 1 tablespoon juice.

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Lightly spoon flour into dry measuring cups.

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Level with a knife.

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Combine flour , baking powder , baking soda , and salt in a bowl , stirring with a whisk.

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Combine granulated sugar , butter , vanilla , and egg in a large bowl.

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Beat with a mixer at medium speed until well blended.

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Add flour mixture and buttermilk alternately to sugar mixture , beginning and ending with flour mixture.

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Stir in pineapple and pecans.

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Pour batter into prepared pan.

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Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean.

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Cool in pan 10 minutes on a wire rack.

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Remove from pan.

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Carefully peel off wax paper.

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Combine powdered sugar and reserved 1 tablespoon juice , stirring with a whisk.

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Drizzle over cake.

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Ingredients

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cooking spray, crushed pineapple in juice, all-purpose flour, baking powder, baking soda, salt, granulated sugar, butter, vanilla extract, egg, low-fat buttermilk, pecans, powdered sugar