Coffee Cake
4 cups Original Bisquick mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 can (21 oz.) cherry pie filling
Glaze
1 cup powdered sugar
1 to 2 Tbl. milk
Heat oven to 350 degrees. Grease bottom and sides of a 15x10x1 inch pan with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
Spread two-thirds of the batter (about 2 1/2 cups) in pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoon onto pie filling.
Bake 20 to 25 minutes or until light brown. Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.
Can substitute any pie flavor of pie filing.
This recipe is easy to cut in half. Use one 9-inch square pan, 2 eggs and substitute a 10-ounce jar of fruit. Divide remaining ingredient amounts in half.
