cherry swirl coffee cake by betty crocker

Name: Cherry Swirl Coffee Cake by Betty Crocker
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 4 cup(s) bisquick (or a store brand) baking mix; 1/2 cup(s) granulated sugar; 1/4 cup(s) butter, melted; 1/2 cup(s) milk (i used 1%); 1 teaspoon(s) real vanilla extract; 1 teaspoon(s) almond extract - do not omit this; adds wonderful cherry flavor to dough; 3 - eggs, room temperature; 1 can(s) (21 oz) cherry pie filling; SWEET GLAZE; 1 cup(s) confectioners' sugar; 1-2 tablespoon(s) milk; 1/4 teaspoon(s) almond extract; TART SWEET SYRUP; 1/4 cup(s) tart cherry juice or concentrate; - confectioners' sugar to taste and consistency

(1 rating)

review

Private Recipe by

Cindy Smith Bryson

@cindyluhooskitchen

The beautiful Gulf Coast of, FL

So quick, easy, and delicious! I do not want it too sweet so did not use the glaze and came up w/ the Tart Sweet Syrup instead. Perfect! The dough is not overly sweet and I came up w/ the idea to add the almond extract and that adds to the cherry taste. Also added a dash of almond extract to the glaze. A yummy little dessert. You could use any flavor pie filling but we loved w/ the cherry. I was unable to take pic so using Betty Crocker photo. I think mine (w/ the cherry syrup) turned out even prettier!

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(1 rating)

yield 8 -10

prep time 15 Min

cook time 25 Min

method Bake

Ingredients For cherry swirl coffee cake by betty crocker

4 c

bisquick (or a store brand) baking mix
1/2 c

granulated sugar
1/4 c

butter, melted
1/2 c

milk (i used 1%)
1 tsp

real vanilla extract
1 tsp

almond extract - do not omit this; adds wonderful cherry flavor to dough
3

eggs, room temperature
1 can

(21 oz) cherry pie filling
SWEET GLAZE
1 c

confectioners' sugar
1-2 Tbsp

milk
1/4 tsp

almond extract
TART SWEET SYRUP
1/4 c

tart cherry juice or concentrate
confectioners' sugar to taste and consistency

How To Make cherry swirl coffee cake by betty crocker

1
Heat oven to 350 F. Grease bottom and sides of 1 (15X10x1 inch) or 1 (13x9 inch) pan or 2 (9 inch) square pans w/ coating of your choice.

2
In a large bowl (I used my Mixer bowl) stir all ingredients except cherry pie filling; beat vigorously (I used electric mixer) for 30 seconds.
3
Spread two-thirds (about 2 1/2 cups) in 1 of the larger pans or one-third (about 1 1/4 cups) in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
4
Bake 20-25 minutes or until light brown. Meanwhile, make your Sweet Glaze or Tart Sweet Syrup. For Sweet Glaze: in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm cake. For Tart Sweet Syrup: in measuring cup mix your cherry juice/concentrate w/ enough sugar to taste so that syrup is just slightly sweet. Pour over cake 5 minutes before done; bake another 5 minutes. Serve warm or cool. We loved it warm!
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