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Cherry Swirl Coffee Cake


4 c. Bisquick 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 or apricot or blueberry pie filling
1 c. powdered sugar
1-2 tbsp. milk
Beat sugar and milk until smooth and of desired consistency.


Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or 2 squares pans, 9 x 9 x 1 inch.

Mix all ingredients except pie filling and glaze; beat vigorously for 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 tablespoonful onto pie filling.

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

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