Fruit & Honey™ Coffee Cake

• 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

1. HEAT oven to 350u0b0F. 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.

spray, greek yogurt, butter, eggs, simple, flour, brown sugar, sugar, ground cinnamon, salt, cold butter, oldfashioned, honey

Taken from www.yummly.com/recipe/Fruit-_-Honey-Coffee-Cake-2707057 (may not work)