Yogurt Coffee Cake

1 1/2 c. fresh or frozen fruit (sliced apples, berries, cherries, cranberries, peaches, pears, strawberries or 1 c. chopped dried fruit)

2 Tbsp. honey, warmed
2 tsp. ground cinnamon
3/4 c. chopped nuts
2 Tbsp. whole wheat flour

1/2 c. butter, softened
1/2 c. honey, warmed
2 eggs
1 1/3 c. whole wheat flour
1 tsp. baking soda
1 c. yogurt
1 tsp. vanilla extract

For topping, combine ingredients in a small bowl.
For cake cream butter in large bowl. Add honey and eggs, mixing well. Sift together flour and baking soda and fold into batter along with yogurt, vanilla and dried fruit (if you’re using it instead of fresh fruit). Pour half of cake batter into buttered and floured 9-inch square baking pan. Cover with half the topping and all of the fresh fruit (if you’re using instead of dried fruit), then add remaining batter. Top with remaining topping. Bake at 350° for 45 minutes or until inserted toothpick comes out clean. Cool slightly and cut into squares. Makes eight servings.