From Paulette Vickery's Recipe Collection

Bisquick Fruit Swirl Coffee Cake

cakes, desserts, fruits

4 cup bisquick
1/2 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 each eggs
1 can fruit pie filling, 21oz
1 cup powdered sugar
2 tablespoon milk

Preheat oven to 350 degrees. Grease 13 by 9 inch baking dish, jelly roll pan, or 2 9 inch square pans. Stir together all ingredients except pie filling, powdered sugar, and 2 tablespoons milk used for glaze. Beat thoroughly. Spread 2/3 of batter, about 2 1/2 cups, in baking dish or jelly roll pan. If using 2 pans, spread 1/3 of batter, 1 1/4 cups in square pans. Pour pie filling over batter. (Suggested pie fillings are: cherry, blue berry, and appricot.) Filling may not cover batter completely. Drop remaining batter by tablespoonsful onto fruit filling. Bake 20 to 25 minutes, or until light golden brown. Meanwhile, beat 1 cup powdered sugar, and 2 tablespoons milk, until smooth and desired consistency for glaze. when coffee cake is done, while warm, drizzle with glaze. Serve warm.

Yield: 18 servings




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