Cherry Swirl Coffee Cake

Cherry Swirl Coffee Cake
Cherry Swirl Coffee Cake

4 cups Bisquick Baking Mix
1/2 cup sugar
1/4 cup butter or margarine — melted
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
21 ounce can cherry or blueberry pie filling

1 cup powdered sugar
1 -2 tablespoons milk

Heat oven to 350°F. 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.

Spread two-thirds of the batter (about 2 1/2 cups) in 15×10-inch pan or one-third of the 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.

Bake 20 to 25 minutes or until light brown.

Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle.
Drizzle glaze over warm coffee cake.

Serve warm or cool.

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