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Gluten Free Fruit Swirl Coffee Cake

Glazed fruit swirl coffee cake - a delicious dessert that’s ready in 45 minutes. Serve it warm or cold - it's a delight either ways.

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( 21 Ratings)

21 Ratings

5 Stars 76%

4 Stars 19%

3 Stars

2 Stars

1 Stars

Member Reviews ( 19 )

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Prep Time 20 min
Total Time 45 min
Servings 18

Ingredients

Coffee Cake

4: eggs

3/4: cup milk

1/2: cup butter, melted

2: teaspoons vanilla

1: box Bisquick® Gluten Free mix (3 cups)

2/3: cup granulated sugar

1: can (21 oz) fruit pie filling (any flavor)

Glaze

1: cup powdered sugar

2: tablespoons milk

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Directions

1 Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
2 In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
3 Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
4 Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.

EXPERT TIPS

Expert Tips

This easy fruit-filled coffee cake is ripe for any flavor of filling—take your pick! Try apple, cherry, blueberry, peach or apricot pie filling. Or try lemon curd for a luscious citrus twist.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 280mg; 280%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 0g 0% Sugars 24g 24% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

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:

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

REVIEWS & COMMENTS

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1 - 3 of 19 Reviews View All

Posted 4/16/2013 5:33:48 PM REPORT ABUSE tickmenot said:

Rating:

We liked this a lot. We had 1/2 cup chopped nuts to the batter and sprinkle a few more on top before adding glaze. This is how we make gluten-free pie filling: • 1/2 cup sugar or Swerve (sugar substitute) • 1/4 cup cornstarch • 1/4 teaspoon salt • 4 cups fresh tart cherries, pitted or use frozen cherries or use canned pineapple, use pineapple juice in place of water • 1-1/2 cups water • 2 tablespoons cider vinegar In a large saucepan, combine the Swerve or sugar, cornstarch and salt. Add the cherries, water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Yield: 4 cups. This recipe makes enough for a 9-in. pie. To use in other dessert recipes, a 21-oz. can of commercial pie filling is equal to 2 cups.

This reply was: Helpful Inspiring

Posted 2/27/2013 3:41:36 PM REPORT ABUSE mrsdolittle said:

Rating:

Just made this dessert with apple filling. It is wonderful! Suggest you make half of the glaze and wait until cake is almost cool. You will love it- really a delicious anytime cake!! Can't wait to try it with another fruit filling although apple would be hard to top....

This reply was: Helpful Inspiring