Fruit & Honey Coffee Cake
1 (5.3 oz.) container plain Greek yogurt
1/2 cup butter, softened
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
HEAT 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.
STIR flour, brown sugar, sugar, cinnamon and salt in medium bowl until blended. Cut in butter until mixture is crumbly. Stir in oats.
SPOON 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.
BAKE 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.
Serving Size (1 of 18 pieces), Calories 290 (Calories from Fat 110), Total Fat 12g (Saturated Fat 6g, Trans Fat g), Cholesterol 55mg, Sodium 330mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 23g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.