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Fruit Swirl Coffee Cake Recipe

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This recipe for Fruit Swirl Coffee Cake, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Saturday, January 21, 2006


4 c. Bisquick baking mix
1/2 c. sugar
1/4 butter, melted
1/2 c. milk
1 t. vanilla
1 t. almond extract
3 eggs
1 can (21 oz) cherry, apricot or blueberry pie filling
Glaze (below)

Heat oven to 350 degrees. Grease jelly roll pan, or two
square pans. Mix all ingredients except pie filling and
Glaze; beat vigorously 30 seconds. Spread 2/3 of the
batter (about 2 1/2 c.) in jelly roll pan or 1/3 of the batter
(about 1 1/4 c.) in each square pan. Spread pie filling
over batter (filling may not cover batter completely).
Drop remaining batter by tablespoonfuls onto pie filling.
Bake until light brown, 20-25 minutes. Drizzle with
Glaze while warm.

GLAZE: Beat 1 c. powdered sugar and 1 to 2 T. milk
until smooth.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Every special day - Teal especially loves this.




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