Cherry swirl coffee cake recipe (1986)

Vintage cherry swirl coffee cake recipe

Somethin’ good is comin’ up when you get the Bisquick down. So why wait another day? Get the Bisquick off your shelf, and help yourself to somethin’ good.

Working Mother Dec 1986 Cherry Swirl Coffee Cake recipe

Bisquick Cherry Swirl Coffee Cake

Coffee cake recipe

4 cups Bisquick baking mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 can (21 oz) cherry, apricot or blueberry pie filling
Glaze (recipe below)


Heat oven to 350 degrees.

Grease bottom and sides of jelly roll pan (15x10x1-inch) or 2 square pans (9x9x2″).

Mix all coffee cake ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread two-thirds of the batter (about 2-1/2 cups) in 15×10-inch 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 until light brown, 20 to 25 minutes. Drizzle glaze over coffee cake while warm. Serve warm or cool.

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

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