Tuesday, April 22, 2008

Fruity swirl coffee cake

Aaron made this to take to work, but there was plenty enough for us too. It was pretty yummy. He used cherry pie filling. He made it on a 12 inch pizza pan and my 10 inch spring form pan. They were a little thick, but turned out fine. We don't have any Bisquick, but we got a recipe for that from my MIL. I'll have to post that when I find it again.

Fruity Swirl Coffee Cake

4 c. Bisquick baking mix
1/2 c. sugar
1/4 c. butter, melted
1/2 c. milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 (21 oz.) can cherry, apricot, or blueberry pie filling
Glaze (below)

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or 2 square pans (9 x 9 x 2 inch). 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. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoons onto pie filling.

Bake until light brown, 20 to 25 minutes. Drizzle with glaze, while warm. Serve warm or cool. 18 servings.

Glaze: Beat 1 cup powdered sugar and 1 to 2 tablespoons milk until smooth and of desired consistency.

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