Bisquick Cherry Swirl Coffee Cake

Ready in 1 hour

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1/2 c Sugar
1/4 c Margarine; or butter; melted
1 c Powdered sugar
3 Eggs
1 ts Vanilla
2 tb milk
1/2 c milk
1 ts Almond extract
1 21-oz can cherry; or apricot
1 -(up to)
4 c Bisquick baking mix

Original recipe makes 18



1. Heat oven to 350 degrees. 2. Grease jelly-roll pan, 15-1/2x10-12x1-inch or 2 square 9x9x2-inch pans. 3. 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 tablespoonfuls onto pie filling. 4. Bake until light brown, 20-25 minutes. Drizzle with Glaze while warm. Serve warm or cool. 18 servings. 5. GLAZE: Beat powdered sugar and milk until smooth and of desired consistency. FROM BISQUICK AD From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

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