Bisquick Cherry Swirl Coffee Cake Recipe

• 4 c. Bisquick baking mix
• 1/2 c. Sugar
• 1/4 c. Margarine or possibly butter, melted
• 1/2 c. Lowfat milk
• 1 tsp Vanilla
• 1 tsp Almond extract
• 3 x Large eggs
• 1 can (21-ounce) cherry, apricot or possibly blueberry pie filling
• 1 c. Powdered sugar
• 1 x -(up to)
• 2 Tbsp. Lowfat milk

1. 1.
2. Heat oven to 350 degrees.
3. 2.
4. Grease jelly-roll pan, 15-1/2x10-12x1-inch or possibly 2 square 9x9x2-inch pans.
5. 3.
6. Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds.
7. Spread 2/3 of the batter (about 2-1/2 c.) in jelly roll pan or possibly 1/3 of the batter (about 1-1/4 c.) in each square pan.
8. Spread pie filling over batter (filling may not cover batter completely).
9. Drop remaining batter by tablespoonfuls onto pie filling.
10. 4.
11. Bake till light brown, 20-25 min.
12. Drizzle with Glaze while hot.
13. Serve hot or possibly cold.
14. 18 servings.
15. 5.
16. GLAZE: Beat powdered sugar and lowfat milk till smooth and of desired consistency.

bisquick baking mix, sugar, margarine, milk, vanilla, eggs, cherry, powdered sugar, milk

Taken from cookeatshare.com/recipes/bisquick-cherry-swirl-coffee-cake-84896 (may not work)