Recipe: Fruit Swirl Coffee Cake (using pie filling)

FRUIT SWIRL COFFEE CAKE

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 cups flour
1 (21 oz.) can cherry pie filling
FOR THE GLAZE:
1 cup confectioner's sugar
1 to 2 tablespoons milk

Preheat oven to 350 degrees F. Generously grease jelly roll pan, 15 1/2x10 1/2x1 inch or two square pans, 9x9x2 inches.

Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low speed, scraping bowl constantly, until blended. Beat on high 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 pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.

Bake at 350 degrees F about 25-45 minutes or until light brown.

While warm, drizzle with glaze made by mixing confectioners sugar and 1 to 2 tablespoons milk until smooth. Cut cake in jelly roll pan into bars, about 2 1/2 x 2 inches, cut cake in square pans into about 2 3/4 inch squares.

Makes 30 bars or 18 squares

VARIATION:

FRUIT CAKE TARTS:
Spread all of the batter in jelly roll pan. Lightly score batter into 24 squares. Drop about 1 tablespoon pie filling onto center of each square. Bake as directed. Sprinkle with confectioner's sugar.

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Hi Maryann,

I have a feeling that this isn't the recipe your looking for, but I thought I'd post it just in case it's similar.

Happy Holiday Baking!

Betsy