Sometimes you just need a quick go to dessert. This is one of those for us. I think I first saw it in the Bisquick cookbook. I've used other types of pie filling before as well.
Cherry Coffee Cake
4 cups Original Bisquick® mix
1/2 cup granulated sugar
¼ cup butter or margarine, melted
½ cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1 can (
21 oz) cherry pie filling
1 cup powdered sugar
1 to 2 tablespoons milk
Heat oven to
350°F. Grease bottom and sides of a 13 x 9 pan with cooking spray. In large bowl, stir all coffee cake ingredients except pie filling stir until well blended.
Spread about 2 1/2 cups in baking pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls 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.
Makes 18 servings
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