Cherry Swirl Coffee Cake

By carvalhohm

Ingredients

• Coffee Cake:
• 4 cups Original Bisquick® mix
• 1/2 cup granulated sugar
• 1/4 cup butter or margarine, melted
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 3 eggs
• 1 can (21 oz) cherry pie filling
• Glaze:
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.

2 Spread two-thirds of batter (about 2 1/2 cups) in 15x10-inch pan or one-third of batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

3 Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

Expert Tips:

Use 1 can of your favorite flavor pie filling instead of cherry.

This recipe is easy to cut in half. Use one 9-inch square pan. Use 2 eggs, and substitute a 10-ounce jar of fruit preserves for the pie filling. Divide remaining ingredient amounts in half.

1 Serving: Calories 240