Fruit Swirl Coffee Cake
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- 1 1/2 cups sugar
- 1/2 cup margarine or butter, softened
- 1/2 cup shortening
- 1 1/2 tsp. baking powder
- 1 tsp. vanilla
- 1 tsp. almond extract
- 4 eggs
- 3 cups flour
- 1 can apricot, blueberry or cherry pie filling, 21 oz.
GLAZE, RECIPE FOLLOWS
1Heat oven to 350. grease jelly roll pan, 15 x 11 inches or 2 baking pans, 9 x 9 inches each. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low speed, scraping bowl constantly til blended. Beat on high speed, scraping bowl occasionally, 3 minutes. Stir in flour. Spread 2/3 of the batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonful's onto pie filling.
2Bake til light brown, about 45 minutes. Drizzle with glaze while warm. Cut cake in jelly roll pan into bars, about 2 1/2 x 2 inches each. Cut cake in square pans into about 2 3/4 inch squares. Makes 30 bars or 18 squares.
Glaze: Beat 1 cup powdered sugar and 1 to 2 Tbsp. milk til smooth and of desired consistency.