Cherry Swirl Coffee Cake

Cake
4 c Bisquick® baking mix
1/2 c water
1/4 c butter or margarine
1/2 c milk
1 t vanilla
1 t almond extract
3 eggs
1 can cherry pie filling**

Heat oven to 350F. Grease jelly roll pan, 15-1/2"x10-1/2"x1" or 2 square 9"x9"x2" pans.

Mix all ingredients except pie filling and glaze. Beat vigorously 10 seconds. Spread 2/3 of the batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

Bake until light brown, 20-25 minutes. Drizzle with glaze while warm. Serve warm or cool.

Glaze
1 c powdered sugar
1-1/2 T milk

Beat powdered sugar and milk until smooth and of desired consistency.

Makes 18 servings.

**Note: Can use cherry, apricot, or blueberry pie filling - 21oz (600g) can.

Biscuit mix in place of Bisquick®:
4 c flour
2 T sugar
6 t baking powder
2 t salt
Combine and cut in
1 c shortening

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The recipe came from Bisquick®. It makes a nice entry at a breakfast buffet or a teatime coffee celebration of some kind. It tastes good, and it looks pretty. It even freezes and keeps well. Also, it's easy and makes a can of pie filling go a long way. I haven't tried the other kinds (besides cherry) but will someday.