CHERRY SWIRL COFFEE CAKE
4 cups Bisquick baking mix
½ cup sugar
1/4 cup margarine or butter, melted
½ cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 can 21oz cherry or blueberry pie filling
glaze (below)
Heat oven to 350 grease jelly roll pan, 15 ½ x 10 x ½
x 1" or 2 square pans, 9x9x2". Mix all ingredients except pie filling and
glaze, beat vigorously 30 seconds, spread 2/3 of the batter (about 2 ½
cups) in jelly roll pan or 1/3 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
until light brown, 20-25 minutes. Drizzle with glaze while warm.
Glaze: Beat 1 cup powdered sugar and 1-2 tablespoons milk until smooth
and of desired consistency.
