Fruit & Honey™ Coffee Cake

Name: Fruit & Honey™ Coffee Cake
Ingredients: Crisco Original No-Stick Cooking Spray; 5 5/16 ounces plain greek yogurt; 1/2 cup butter softened; 3 eggs; 1 package Pillsbury Purely Simple White Cake & Cupcake Mix; 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 old-fashioned rolled oats or quick-cooking; 1 jar Smucker's Fruit & Honey Blueberry Lemon Fruit Spread

13 ingredients

4 steps

Ingredients

Crisco Original No-Stick Cooking Spray
5 5/16 ounces plain greek yogurt
1/2 cup butter softened
3 eggs
1 package Pillsbury Purely Simple White Cake & Cupcake Mix
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 old-fashioned rolled oats or quick-cooking
1 jar Smucker's Fruit & Honey Blueberry Lemon Fruit Spread

Directions

1

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.
2

STIR flour, brown sugar, sugar, cinnamon and salt in medium bowl until blended. Cut in butter until mixture is crumbly. Stir in oats.
3

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.
4

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.