Bisquick Cherry Swirl Coffee Cake Recipe

Ingredients

4 c. Bisquick baking mix

1/2 c. sugar

1/4 c. butter, melted

1/2 c. milk

1 tsp. vanilla

1 tsp. almond extract

3 eggs

1 (21 oz.) can cherry or blueberry pie filling

Glaze

Cooking Directions

Grease jelly roll pan or 2 square cake pans. Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread 2/3 of the batter in jelly roll pan or 1/3 batter in square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoon onto pie filling. Bake until lightly brown 20-25 minute at 350 degrees.

Glaze:

Beat 1 cup powdered sugar and 1-2 tablespoons milk until smooth and desired consistency. Drizzle over top cooled coffee cake.

Cherry Swirl Coffee Cake Recipe

Ingredients

1 1/4 c. milk

1 tsp. salt

1/4 c. granulated sugar

1/2 c. shortening or butter

1 pkg. (1/4 oz.) active dry yeast

3 1/4 c. flour

2 eggs

1/2 tsp. vanilla

1 c. cherry or apricot preserves

1 c. powdered sugar

Milk

1/3 c. sliced almonds

Cooking Directions

Heat 1 1/4 cups milk, salt, sugar and shortening in small saucepan just to boiling. Cool to lukewarm. Stir in yeast; transfer mixture to medium bowl.

Add 1 cup flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in a warm place free from drafts until doubled in bulk, about 1 hour. Stir batter down.

Pour batter into 2 greased 9 inch round cake pans. Let rise in a warm place until doubled in bulk, about 1 hour. Make a swirl design on top of batter with a floured spoon. Fill grooves with preserves, using 1/4 cup for each coffee cake.

Heat oven to 375 degrees. Bake coffee cakes until golden, 30-35 minutes. Remove from pans, cool on wire racks. Fill grooves with remaining preserves. Mix powdered sugar with enough milk to make a thin glaze consistency. Drizzle over warm coffee cakes. Top with almonds. Makes 2 coffee cakes.