Cherry Swirl Coffe Cake
Posted May 9, 2012on:
With Mother’s Day right around the corner this would be a great treat to make for a Mother’s Day breakfast. Maybe your husband could make it for you! It’s so easy and can be served warm or at room temperature. He could make it the night before so it would be ready for you when you wake up on Mother’s Day! We’ve made this before and served it as a dessert also. You can pick whatever pie filling you want. I’ve used cherry and blueberry but use whatever suits your fancy!
4 cups Bisquick baking mix
1/2 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
2 cans (21 ox.) pie filling of your choice
1 cup powdered sugar
1 to 2 tbsp. milk
Heat oven to 350 degrees. Spray a jelly roll pan, 15 1/2 x 10 1/2 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 1/2 cups) in jelly roll pan or 1/3 of the batter (about 1 1/4 cups) in each square pan. (You’ll need some patience here! It’s hard to spread the batter because it’s so sticky. It helps to spray your utensil and fingers with cooking spray.) Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake until light brown, 20-25 minutes.
Glaze: Beat the powdered sugar and milk until smooth and of desired consistency. Drizzle glaze over warm cake. Serve warm or cool. 18 servings.
Note: The recipe calls for 1 can of pie filling but I use two because one doesn’t completely cover the batter and I like it all covered with fruit!