Fruit Swirl Coffee Cake

Coffee Cake

4

eggs

3/4

cup milk

1/2

cup butter, melted

2

teaspoons vanilla

1

box Bisquick® Gluten Free mix (3 cups)

2/3

cup granulated sugar

1

can (21 oz) fruit pie filling (any flavor)

Glaze

1

cup powdered sugar

2

tablespoons milk

1. Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
2. In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
3. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
4. Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.

Makes 18 servings