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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I've never made this before but i'm posting it here so i don't lose it. I hope you enjoy! Ingredients:
4 cups bisquick |
1/2 cup sugar |
1/4 cup margarine or 1/4 cup butter, melted |
1/2 cup milk |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
3 eggs |
1 (21 ounce) can cherry pie filling |
1 cup powdered sugar |
1 -2 tablespoon milk |
Directions:
1. Heat oven to 350. Grease jelly roll pan, 15-1/2x10-1/2x1 inch, or 2 9x9x2 inch pans.
2. Mix all ingrediants except pie filling, powdered sugar, and milk. Beat vigorously 30 seconds.
3. Spread 2/3's of the batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan.
4. Spread pie filling over batter, (filling may not cover batter completely).
5. Drop remaining batter by tablespoons onto pie filling.
6. Bake 20-25 minutes or until light brown. While it's cooking mix powdered sugar and milk. While the coffee cake is warm, drizzle with the glaze. Serve warm or cool.
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