Sunday, November 18, 2012

Cherry Swirl Coffee Cake

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
3 eggs
1 can (21 oz) cherry pie filling

1 cup powdered sugar
1 to 2 Tbsp 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 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.  

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. 

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.

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