Bisquick cherry swirl coffee cake

Yield: 18 Servings

Measure Ingredient
4 cups Bisquick baking mix
½ cup Sugar
¼ cup Margarine or butter; melted
½ cup Milk
1 teaspoon Vanilla
1 teaspoon Almond extract
3 \N Eggs
1 can (21-oz) cherry; apricot or blueberry pie filling
1 cup Powdered sugar (up to)
2 tablespoons Milk


1. Heat oven to 350 degrees.

2. Grease jelly-roll pan, 15-1/2x10-12x1-inch or 2 square 9x9x2-inch pans.

3. Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread ⅔ of the batter (about 2-½ cups) in jelly roll pan or ⅓ of the batter (about 1-¼ cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

4. Bake until light brown, 20-25 minutes. Drizzle with Glaze while warm.

Serve warm or cool. 18 servings.

5. GLAZE: Beat powdered sugar and milk until smooth and of desired consistency.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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