TLC Cooking "Pineapple Crunch Coffee Cake"

Pineapple Crunch Coffee Cake

Pineapple Coffeecake

YIELD Makes 9 servings
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INGREDIENTS

1‑3/4	cups reduced-fat baking mix
1/2	cup plus 2 tablespoons fat-free (skim) milk
1/2	cup wheat germ
1/2	cup reduced-fat sour cream
1/4	cup granulated sugar
1	egg
1	teaspoon vanilla
2	cans (8 ounces each) crushed pineapple in unsweetened pineapple juice, drained
1/3	cup packed dark brown sugar
1/3	cup uncooked old-fashioned or quick oats

PREPARATION:

Preheat oven to 350°F. Coat 8-inch square baking dish with nonstick cooking spray.
Combine baking mix, milk, wheat germ, sour cream, granulated sugar, egg and vanilla in medium bowl. Stir to blend thoroughly. (Batter will be lumpy.) Spread batter into prepared baking dish. Spoon pineapple evenly over batter. Sprinkle brown sugar and oats over pineapple.
Bake 30 minutes or until toothpick inserted into center comes out clean. Serve warm or at room temperature.

This recipe appears in: Coffeecakes

NUTRITIONAL INFORMATION:

Serving Size:	1 coffee cake square (1/9 of total recipe)
Fiber	2 g
Carbohydrate	44 g
Cholesterol	28 mg
Saturated Fat	1 g
Total Fat	4 g
Calories from Fat	14 %
Calories	237
Protein	6 g
Sodium	267 mg

DIETARY EXCHANGE:

Making quick breads are simple, especially if you follow our easy-to-use ingredients list and baking instructions.

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