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fruit swirl coffee cake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my mother-in-law's recipe collection.

yield 30 bars or 18 squares
cook time 45 Min
method Bake

Ingredients For fruit swirl coffee cake

  • 1 1/2 c
    sugar
  • 1/2 c
    butter, softened
  • 1/2 c
    shortening
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    vanilla
  • 1 tsp
    almond extract
  • 4
    eggs
  • 3 c
    all purpose flour
  • 1 can
    21 ounces apricot, blueberry, or cherry pie filling
  • glaze (below)

How To Make fruit swirl coffee cake

  • 1
    Heat oven to 350. Grease jelly roll pan, 15 1/2x10 1/2x1 inch, or 2 baking pans, 9x9x2 inches. Beat sugar, butter, shortening, baking powder, vanilla, almond extract, and eggs in large mixer bowl on low speed, scraping bowl constantly, until 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 tablespoonfuls onto pie filling.
  • 2
    Bake until light brown, about 45 minutes. Drizzle with glaze while warm. Cut cake in jelly roll pan into bars, about 2 1/2x2 inches; cut cake in square pans into about 2 3/4 inch squares. *If using self rising flour, omit baking powder.
  • 3
    For Glaze: Beat 1 cup powdered and 1-2 tablespoons milk until smooth and of desired consistency.
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