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 pan. 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 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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