Tropical Yogurt Coffee Cake

 

1 1/2

cups Gold Medal® all-purpose flour

1/2

cup granulated sugar

1

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1

container (6 ounces) Yoplait® Original 99% Fat Free piña colada yogurt

1/2

cup vegetable oil

2

eggs, beaten

1

can (8 ounces) tropical fruit salad, well drained

2

tablespoons Gold Medal® all-purpose flour

2

tablespoons powdered sugar

• 1 Heat oven to 350° F. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, mix 1 1/2 cups flour, the 1/2 cup sugar, baking powder, baking soda and salt. Stir in yogurt, oil and eggs just until flour is moistened. Chop fruit salad. Sprinkle 2 tablespoons flour over fruit mix. Stir fruit into batter. Pour into pan.
• 2 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes.
• 3 Sprinkle powdered sugar over warm coffee cake. Serve warm.