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211

Cherry Swirl Coffee Cake

Prep 20 min
Total 45 min
Servings 18

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

By Betty Crocker Kitchens

January 11, 2007

Make with

Bisquick

Ingredients

Coffee Cake

cups Original Bisquick™ mix

1/2

cup granulated sugar

1/4

cup butter or margarine, melted

1/2

cup milk

teaspoon vanilla

teaspoon almond extract

eggs

can (21 oz) cherry pie filling

Glaze

cup powdered sugar

to 2 tablespoons milk

Steps

Hide Images

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.

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3g 15% Trans Fat 1g
Cholesterol: 45mg; 14%
Sodium: 360mg; 15%
Potassium: 90mg; 3%
Total Carbohydrate: 39g; 13%
Dietary Fiber 1g 4% Sugars 23g
Protein: 4g

% Daily Value*:

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

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;