Swirl Coffee Cake
- 1 ½ Cups Sugar
½ cup Margarine or butter softened
½ cup shortening
1 ½ tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
1 can 21 ounces cherry, apricot or blueberry pie filling, glaze
Heat oven to 350. Generously grease jelly roll pan, 15 ½ X 10 ½ X 1 inch or 2 square pans, 9 X 9 X 2. Blend sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed, scraping bowl occasionally, 3 minutes. Stir in flour. Spread 2/3 of the batter in jelly roll pan or 1/3 in each square pan. Spread filling over batter. Drop remaining batter by tablespoonful into pie filling.
Bake until light golden brown, about 45 minutes. Cover and store at room temp.
Heat covered in 325 over until warm, about 10 minutes. Prepare Glaze: drizzle over warm coffee cake. Cut cake in jelly roll pan into 3 inch squares.
1 cup powdered sugar
1 to 2 T milk
Mix together until mixture is smooth and of desired consistency.
- We used ½ can of Peach pie filling and ½ can of Raspberry pie filling.
In the Fall, we use Grape Pie Filling that we purchase from Arbor Hill Winery.