FROM SCRATCH LEMON-POPPY SEED COFFEE CAKE
Recipe & photo: Bettycrocker.com
4 coriginal bisquick mix
1/2 cgranulated sugar
2 Tbsppoppy seed
1/4 c(1/2 stick) butter, melted
2 tspvanilla extract
1 can(s)(15.75 oz.) lemon pie filling
1 cpowdered sugar
How to Make FROM SCRATCH LEMON-POPPY SEED COFFEE CAKE
- In a large bowl, stir all ingredients, except pie filling, powdered sugar and 2 Tbsp. milk, until blended; beat vigorously with spoon for 30 seconds.
- Spread two-thirds of the batter (about 2-1/4 cups) in a greased 13x9-inch pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling; lightly spread (batter will not cover pie filling completely).
- Bake in a preheated 350-degree oven for 25 to 30 minutes, or until golden brown.
- In a small bowl, mix powdered sugar and 2 Tbsp. milk until smooth; drizzle over warm coffee cake. Serve warm or cool.