A ribbon of pineapple spreadable fruit winds through the center of this crumb-topped yeast coffee cake. Use any flavor of spreadable fruit you wish.
In a small saucepan, heat milk, sugar, shortening and salt over medium heat until shortening is melted. Cool until lukewarm.
Add warm water to large bowl and sprinkle yeast over top. Let stand until foamy, about 5 minutes. Stir to dissolve yeast. Add lukewarm milk mixture, eggs and 1/2 cup of flour. Stir with a wooden spoon until smooth. Stir in remaining flour until dough comes together.
Turn dough out onto floured work surface. Knead 5 minutes or until smooth. Place in greased bowl; turn to coat. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours.
Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray. Punch dough down. Roll out on floured surface to a rectangle about 18 x 15 inches. Spoon spreadable fruit over left side of dough; fold the other side of dough over the fruit like a book. Place in prepared pan and pat evenly into pan to edges. Cover with clean cloth and let rise in a warm place for 1 hour or until almost doubled.
Heat oven to 375 F.
Whisk flour, sugar, cinnamon, nutmeg and salt in bowl. Stir in melted butter until crumbly. Crumble topping evenly over dough.
Bake at 375 F for 30 minutes, until knife inserted in center comes out clean. Cool pan on rack 30 minutes. Dust with confectioners sugar.