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Recipe

Cherry Swirl Coffee Cake

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Your favorite flavor of pie filling and Bisquick® mix create a scrumptious coffee cake. Check out the kitchen tip for a smaller recipe size.

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( 265 Ratings)

265 Ratings

5 Stars 39%

4 Stars 29%

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 65 )

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PREP TIME 20 Min
TOTAL TIME 45 Min
SERVINGS 18

Coffee Cake

4: cups Original Bisquick® mix

1/2: cup granulated sugar

1/4: cup butter or margarine, melted

1/2: cup milk

1: teaspoon vanilla

1: teaspoon almond extract

3: eggs

1: can (21 oz) cherry pie filling

Glaze

1: cup powdered sugar

1: to 2 tablespoons milk

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1 Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
2 Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third 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.
3 Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

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Expert Tips

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

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

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 240

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 3g,
Trans Fat 1g),

Cholesterol 45mg;
Sodium 360mg;
Total Carbohydrate 39g

(Dietary Fiber 1g,
Sugars 23g),

Protein 4g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 65 Reviews View All

Posted 12/25/2012 2:21:11 PM REPORT ABUSE desertgal said:

Rating:

:-) I always make this coffeecake for Christmas morning, either the night before and refrigerate before baking in the morning or make it up and bake in the morning. I always add lowfat cream cheese in columns or spread as a layer after the dough is in the bottom of the pan, before the pie or fruit filling of my choice. This year I layered coffee cake crumble before the cream cheese, then cherry butter and sliced maraschino layer before the final spoons of dough on top and topped that off with a tiny bit of the crumble as well. AWESOME! (Don't overbake. The baking time should reflect the time it is removed from the oven when ingredients are still baking and firming. If you nderestimate the bake time by 6 minutes checking with a cake tester each 2 minutes more so you can figure in time to cool/dry. You don't want uncooked gooey batter in the middle either, but too much time in the oven and you get a very dry yucky cake :-(

This reply was: Helpful Inspiring

Posted 12/17/2012 9:24:37 AM REPORT ABUSE supermomfor5 said:

Rating:

Made half the recipe however I used a whole can of pie filling, 2 whole eggs and 1 egg white I 1/8 cup heavy cream with it also used 8 oz of cream cheese. I made icing with heavy cream and almond extract. took a little longer to bake about 8 minutes was very yummy.

This reply was: Helpful Inspiring

Posted 11/11/2012 7:29:10 AM REPORT ABUSE mgood98755 said:

Rating:

Just made the half batch version with 1 tsp of lemon extract instead of using vanilla and almond extract, due to a nut allergy. I also used 3/4 of a can of lemon filling. It was done in about 23 minutes and came out delicious. The cake alone would be dry, but the filling takes care of that.

This reply was: Helpful Inspiring