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1
Preheat oven to 350F.
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2
Coat 13 x 9-inch baking pan with cooking spray.
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3
In large bowl, combine both flours, baking powder, baking soda and salt.
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4
Set aside.
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5
In medium bowl, whisk together egg and sugar.
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6
Add yogurt, applesauce, oil and vanilla; whisk until blended.
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7
Make well in center of reserved flour mixture, add egg mixture and mix with rubber spatula just until dry ingredients are moistened.
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8
Reserve 1 cup batter for topping.
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9
Spread remaining batter in prepared pan.
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10
Make filling and topping: In medium bowl, combine blueberries, raspberries and fruit spread.
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11
With rubber spatula, stir gently to coat berries with fruit spread.
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12
Spoon berry filling over batter in pan.
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13
Drop mounds of reserved batter by tablespoonfuls over berry filling.
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14
In small bowl, combine sugar and cinnamon; sprinkle over top of coffee cake.
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15
Bake coffee cake until golden and a toothpick inserted in center comes out clean, 40 to 45 minutes.
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16
Let cool in pan on wire rack about 30 minutes.
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17
Make glaze: Sift confectioners sugar into small bowl.
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18
Add vanilla and 2 tsp.
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19
milk; whisk to blend.
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20
Add just enough additional milk until glaze can be drizzled.
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21
Drizzle glaze decoratively over top of coffee cake.
