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Fruit Swirl Coffee Cake |
Serves: 18
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fruit Swirl Coffee Cake recipe on the web!!
_ cups Original Bisquick®
___ cup granulated sugar
___ cup margarine or butter, melted
___ cup milk
2 teaspoons vanilla extract
_ eggs
_ (21-ounce) can fruit pie filling (any flavor)
_ cup powdered sugar
_ tablespoons milk
1. Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or 2 square pans, 9 x 9 x 2 inches. Stir all ingredients except pie filling, powdered sugar and 2 tablespoons milk in large bowl until blended; beat vigorously 30 seconds.
2. Spread two-thirds of the batter (about 2 1/2 cups) in jelly roll pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
3. Bake 20 to 25 minutes or until golden brown. Mix powdered sugar and 2 tablespoons milk until smooth; drizzle over warm coffee cake. Serve warm or cool.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 9-inch square pans. Use 3 1/2 cups Bisquick. Stir 1/4 cup plus 2 tablespoons all-purpose flour into Bisquick. Bake about 25 minutes.
NUTRITION FACTS: 1 Serving:; Calories 220 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 35mg; Sodium 430mg; Carbohydrate 37g (Dietary Fiber 1g); Protein 3g % DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 4% DIET EXCHANGES:; 1 Starch; 1 1/2 Fruit; 1 Fat
BETTY'S TIP: This easy fruit-filled coffee cake is ripe for any flavor of filling-take your pick! Try apple, cherry, blueberry, peach or apricot pie filling-or lemon curd for a luscious citrus twist.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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