Source: www.bettycrocker.com

Category: Dessert

Type: Cakes

Classifications: Cakes, Brownies,Pies & Pu

Qty Measure Ingredient

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COFFEE CAKE

4 cups Bisquick® baking mix

1/2 cup sugar

1/4 cup butter, melted

1/2 cup milk

1 teaspoon vanilla

1 teaspoon almond extract

3 eggs

1 (21 oz) can cherry pie filling

Instructions: Heat oven to 350*F. Grease bottom and sides of 13-x-9-inch pan or two 9-inch square pans.

In a large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.

Spread two-thirds of the batter (about 2 1/2 cups) in pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.

Bake 20 to 25 minutes or until light brown.

Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Serve warm or cool.

Staging:

Variations:

Background: Note: HIGH ALTITUDE (3500-6500ft): Heat oven to 375*F. Use two 9-inch pans. Decrease Bisquick mix to 3 1/2 cups. Add 1/4 cup plus 2 tablespoons flour to Bisquick mix. Bake about 25 minutes.

NOTE: Use 1 can of your favorite flavor of pie filling instead of the cherry.

VARIATION: This reipe is easy to cut in half. Use on 9-inch square pan. Use 2 eggs, and substitute a 10-ounce jar of fruit preservfes for the pie filling. Divide remaining ingredient amounts in half.

Serves: 18

Food Exchanges: