Ingredients
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 yogurt piña colada
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
Preparation
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.
