Fruit Swirl Coffee Cake

I love to make this recipe for an easy weekend breakfast. It comes from this cookbook that Mike bought for me about 9 or 10 years ago. It's spiral bound so it will lay flat on the counter which is really nice.

The year that he gave it to me for Christmas we had ice and snow for the whole 2 week Christmas break and I made many of the recipes in it since I happened to have a big box of Bisquick on hand and we couldn't go anywhere. The boys got scooters for Christmas that year too and couldn't try them out until after they had to go back to school. I seem to remember that we even completed an entire game of Monopoly while we were "iced in". :) Maybe it's just us, but our Monopoly games tend to drag on for hours and hours and hours...



4 c. Bisquick baking mix (you could also use homemade biscuit mix)
1/2 c. sugar
1/4 c. butter, melted
1/2 c. milk
2 tsp. vanilla
3 eggs
1 (21 oz.) can pie filling (I used apple, but you can use cherry, blueberry, apricot...whatever you like)
Glaze (see below)

Heat oven to 350 degrees. Grease jelly roll pan 15 1/2x10 1/2x1, or 2 square 9x9x2 pans. Mix all ingredients except pie filling and glaze. Beat vigorously for 30 seconds. Spread 2/3 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. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoons onto pie filling. Bake until light brown, about 20 to 25 minutes. Drizzle with glaze while warm.

GLAZE:
Beat 1 cup powdered sugar and 1 to 2 tbsp. milk until smooth and of desired consistency.