Prep Time 25m
Cook Time 40m
Ready Time 120m
Yield 18 servings

Fruit & Honey™ Coffee Cake

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Ingredients
  • Nonstick cooking spray
  • 1 (5.3 oz.) container plain Greek yogurt
  • 1/2 cup butter, softened
  • 3 eggs
  • 1 package Pillsbury™ Purely Simple® White Cake & Cupcake Mix
CRUMB TOPPING
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, diced
  • 2/3 cup quick-cooking or old-fashioned rolled oats
  • 1 jar Fruit & Honey™ Blueberry Lemon Fruit Spread
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Beat yogurt, butter and eggs in large bowl with mixer on medium speed until blended. Blend in cake mix on low speed until moistened. Beat 1 minute on medium speed. Spread evenly in prepared pan.
  • Step 2Stir flour, brown sugar, sugar, cinnamon and salt in medium bowl until blended. Cut in butter until mixture is crumbly. Stir in oats.
  • Step 3Spoon fruit spread, 1 teaspoon at a time, over surface of cake batter. Swirl gently into batter with tip of knife. Sprinkle evenly with crumb mixture.
  • Step 4Bake 35 to 40 minutes or until toothpick inserted into center comes out clean. Cool 1 hour in pan on wire rack. Serve slightly warm or at room temperature.
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