Fruit Swirl Coffee Cake: The Best Fruit Swirl Coffee Cake Recipe from Cook'n

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	Fruit Swirl Coffee Cake

Serves: 18

Prep: 10 min T Bake: 25 min T Cool: 30 min

Print this Recipe

   1 package Betty Crocker SuperMoist white (vanilla) cake mix
   1/2 cup sour cream
   1/3 cup butter or margarine, softened
   1 teaspoon vanilla extract
   2 eggs
   1 (21-ounce) can pie filling (any flavor)
   Easy Vanilla Glaze or Vanilla Glaze (see Fabulous Frostings and Glazes chapter)

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1 Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening; lightly flour.
2 Stir cake mix, sour cream, butter, vanilla and eggs in large bowl, using large spoon, until soft dough forms; reserve 1 cup dough. Spread remaining dough in pan. Spread pie filling over dough in
an. Drop reserved dough by slightly less than 1 tablespoonfuls onto pie filling.
3 Bake about 25 minutes or until toothpick inserted near center comes out clean. Drizzle Easy Vanilla Glaze over warm coffee cake. Cool 30 minutes. Serve warm or cool. Store covered
in refrigerator.

High Altitude (3500 to 6500 feet): Heat oven to 375°. Bake 25 to 30 minutes.

1 Serving: Calories 315 (Calories from Fat 80); Fat 9g (Saturated 5g); Cholesterol 35mg; Sodium 210mg; Carbohydrate 56g (Dietary Fiber 0g); Protein 2g. % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 2%.

Lemon Swirl Coffee Cake: Substitute 1 cup lemon curd for the can of pie filling.

Betty's Tip Leftovers of this classic coffee cake will taste as good as the day you baked it. To reheat coffee cake, wrap in aluminum foil and heat in a 350° oven for 10 to 15 minutes.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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