From: Betty Crocker
4 cups Bisquick
1/2 cup sugar
1/4 cup butter, melted
1/2 cup milk
1 tsp vanilla
1 tsp almond extract
1 can (21 oz) cherry pie filling
1 cup powdered sugar
1 to 2 Tbsp milk
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.
two-thirds of the batter (about 2 1/2 cups) in 15x10-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.
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.
Thumbs up. This was yummy and really easy to make, but isn't going to be a regular dessert around here. I have similar recipes I prefer over this one. It was good though, and I wouldn't tell you not to at least try it.