Cherry Swirl Coffee Cake

Cherry Swirl Coffee Cake
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  1. Coffee Cake
  2. 4 cups Original Bisquick® mix
  3. 1/2 cup granulated sugar
  4. 1/4 cup butter or margarine, melted
  5. 1/2 cup milk
  6. 1 teaspoon vanilla
  7. 1 teaspoon almond extract
  8. 3 eggs
  9. 1 can (21 oz) cherry pie filling
  10. Glaze
  11. 1 cup powdered sugar
  12. 1 to 2 tablespoons milk
  1. 1Heat 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.
  2. 2Spread 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.
  3. 3Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.