Fruit Crumb Coffee Cake

1 pkg. (18 oz.) white cake mix

1 tsp. cinnamon

1 cup flour

6 Tbs. butter

1 pkg. dry yeast

2/3 cup warm water

2 eggs

1 jar (18 oz.) preserves (raspberry, apricot, etc.)

Reserve 2 ½ cups dry cake mix. In large bowl combine remaining mix, flour, yeast, water and eggs. Mix by hand 100 strokes. Spread batter evenly in 9 X 13" greased baking pan. Spread preserves evenly over batter. In medium bowl combine reserved cake mix and cinnamon. Add butter and mix with fork until you have fine crumbs. Sprinkle over the preserves. Bake in 375-degree oven for 30 to 35 minutes.