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Tropical Yogurt Coffee Cake
cups Gold Medal™ all-purpose flour
cup granulated sugar
teaspoon baking powder
teaspoon baking soda
container (6 ounces) Yoplait® Original yogurt piña colada
cup vegetable oil
can (8 ounces) tropical fruit salad, well drained
tablespoons Gold Medal™ all-purpose flour
tablespoons powdered sugar
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.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes.
Sprinkle powdered sugar over warm coffee cake. Serve warm.
Mix 1/2 cup powdered sugar and about 1 tablespoon of the drained fruit juice for a tropical glaze.
No nutrition information available for this recipe.
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