Cherry Swirl Coffee Cake

mary Armstrong

By
@emit1961

A favorite from my friend Betty, Betty Crocker that is:)

I enjoy bringing this to work! The surprise on my co-workers faces as they smell the aroma in the air... the almond extract and cherry and of course it is still warm when they eat it puts a smile on my face and in my heart!

Rating:
★★★★★ 5 votes
Comments:
Serves:
18
Prep:
20 Min
Cook:
45 Min

Ingredients

CAKE

4 c
original bisquick mix
1/2 c
sugar
1/4 c
butter, melted
1/2 c
milk
1 tsp
vanilla
1 tsp
almond extract ( i use 1/2 teasp. more)
3
eggs
1 can(s)
(21 oz.) cherry pie filling

GLAZE

1 c
powdered sugar
1-2 Tbsp
milk

Step-By-Step

1Heat oven to 350 degrees. Grease bottom and sides of 1 (15x10x1 inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
2In a large bowl, stir all coffee cake ingredients except the pie filling; beat vigorously with spoon for 30 seconds.
3Spread about 2 1/2 cups of the batter in the prepared 15x10 pan or 1 1/4 cups in the 9 inch-pan . Spread pie filling over batter ( filling may not cover batter completely).

Note: I have made this in a "larger" 9x13 pan, it is an old pan and works well but it takes a bit longer to bake, but is soooo good! Of course you can cut it into as many servings as you wish...
4Drop remaining batter by tablespoonfuls onto pie filling.
5Bake 2o to 25 minutes or until light brown. Test with a toothpick.
6Meanwhile, in a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake. Serve warm or cool.