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Fruit Swirl Coffee Cake

Source of Recipe

Aunt Saunny

4 cups Bisquick
1/2 cup sugar
1/4 cup butter or margarine, melted
1/2 cup milk
2 tsp. vanilla
3 eggs
1 can (21 oz) fruit pie filling (any flavor)
1 cup powdered sugar
2 tbs. milk

Heat oven to 350. Grease jelly roll pan, 15 1/2 X 10 1/2 X 1 inch or 2
square pans, 9 X 9 X 2 inches. Stir all ingredients except pie filling,
powdered sugar and 2 tbs. milk in large bowl until blended; beat
vigorously 30 seconds.

Spread two thirds of the batter (about 2 1/2 cups) in jelly roll pan or
one third of the batter (about 1 1/4 cups) in each square 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 golden brown. Mix powdered sugar and 2
tbs. milk until smooth; drizzle over warm coffee cake. Serve warm or
cool.

Makes 18 servings