Surprise! There’s a fantastic fruity filling hiding in this rich coffee cake.
Cake flour is milled from select soft wheat, just right for baking tender, fine-textured cakes. Substitute cake flour for all-purpose flour in baking by increasing the flour amount by 2 tablespoons per cup.
Use 2 tablespoons each apricot preserves and pineapple preserves for the apricot-pineapple preserves, or use 1/4 cup of either preserves.
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