Fruit Swirl Coffee Cake Recipes

Steps:

• In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.

Steps:

• Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
• 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.
• 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. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray bottom and sides of 15x10x1-inch pan. In large bowl, stir cake mix, oil, water, vanilla and eggs, using large spoon, until batter forms.
• Set aside 3/4 cup batter; spread remaining batter evenly in pan. Spread pie filling over batter in pan. Drop remaining batter, 1 tablespoonful at a time, onto pie filling, spreading slightly.
• Bake 32 to 36 minutes or until toothpick inserted near center of cake comes out clean. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over warm coffee cake. Cool 30 minutes. Serve warm or cool. Store loosely covered.

Steps:

• 1. Heat oven to 350. grease jelly roll pan, 15 x 11 inches or 2 baking pans, 9 x 9 inches each. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low speed, scraping bowl constantly til 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 tablespoonful's onto pie filling.
• 2. Bake til light brown, about 45 minutes. Drizzle with glaze while warm. Cut cake in jelly roll pan into bars, about 2 1/2 x 2 inches each. Cut cake in square pans into about 2 3/4 inch squares. Makes 30 bars or 18 squares. Glaze: Beat 1 cup powdered sugar and 1 to 2 Tbsp. milk til smooth and of desired consistency.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix margarine and shortening together; add sugar and blend well.
• Then add eggs, vanilla and almond extract.
• Beat at high speed for 3 minutes.
• Sift the flour and baking powder together and add to the mixture.
• Spread 2/3 of the batter into a greased jelly roll pan. Set aside.
• Cook fruit in a sauce pan with the minute tapioca and sugar until the tapioca begins to thicken.
• Spread fruit filling on top of batter.
• Drop remaining batter on fruit filling by spoonfuls.
• Bake for 40-45 minutes. Cool 15 minutes.
• Combine powdered sugar and milk then drizzle this frosting on top.

Steps:

• Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
• Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
• Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
• Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
• Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.

Steps:

• Drain fruit cocktail well, reserve 1/2 cup liquid. Beat egg and sugar.
• Sift dry ingredients, add to egg mixture, alternately with fruit liquid.
• Fold in the fruit. Pour into 9x9 greased and floured pan. Sprinkle brown sugar and nuts on top. Bake 350 degrees for 40 minutes. Serve from the pan.
• This is also good for dessert, served with whipped cream or ice cream.

Steps:

• 1. Heat oven to 350 degrees. Grease and flour a 9x13 inch metal pan. Stir cake mix, sour cream, butter, vanilla and eggs in a large bowl a until soft dough forms; reserve 1 cup dough.
• 2. Spread remaining dough into pan. Dough will be very sticky, so sprinkling flour on the dough as you go will help alot. Spread pie filling over the dough. Drop reserved dough by small spoonfuls onto pie filling and spread to mostly cover.
• 3. Bake about 25-35 minutes or until slightly brown and appears set. Drizzle with vanilla glaze. cool 30 minutes. store in the refrigerator.
• 4. VANILLA GLAZE: 1 cup powdered sugar 1-2 TBL. milk 1/2 tsp. vanilla mix till smooth and drizzle over warm cake.

Steps:

• 1. 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 tablespoons milk in large bowl until blended beat vigorously 30 seconds.2. 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.3. Bake 20 to 25 minutes or until golden brown. Mix powdered sugar and 2 tablespoons milk until smooth drizzle over warm coffee cake. Serve warm or cool.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 9-inch square pans. Use 3 1/2 cups Bisquick. Stir 1/4 cup plus 2 tablespoons all-purpose flour into Bisquick. Bake about 25 minutes.NUTRITION FACTS: 1 Serving: Calories 220 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 35mg Sodium 430mg Carbohydrate 37g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 Fruit 1 FatBETTY'S TIP: This easy fruit-filled coffee cake is ripe for any flavor of filling-take your pick! Try apple, cherry, blueberry, peach or apricot pie filling-or lemon curd for a luscious citrus twist.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.