Berry Swirl Coffee Cake
We are going to have a houseful over the weekend of the Fourth and I’m already doing some menu planning. I arrange an interesting variety of fresh fruits and vegetables together on a large tray or platter. It’s often part of the table décor. People are encouraged to nibble before, during, and after the meal. Ruby strawberries and raspberries are a natural when paired with sunny summer squash and deep green zucchini slices. Freshly snipped herbs tucked in here and there add not just color, but fragrance, too. And not only does this edible arrangement lend bright seasonal color to the buffet, it helps balance out the more decadent dishes that are the holiday crowd pleasers. I leave it out long after the meal, so if people want to snack, it’s at the ready.
Looks like the new deck is going to be completed in time for us to enjoy our early morning coffee outdoors. Our extensive remodeling project is getting close to being wrapped up. A few items will be completed as the supplies come in. And then life will calm down around here a bit (who am I kidding, it’s never calm around here!) and I will get back into my normal publishing and posting schedule.
Since I haven’t posted a new recipe in weeks, I thought I would share this easy, colorful coffeecake – it’s one of my “tried and trues.” Make it patriotic by folding a half cup of fresh blueberries into the cherry pie filling before spreading onto the batter. This was originally a Betty Crocker recipe, but I’ve tweaked it here and there over the years.
4 cups Bisquick® mix
½ cup granulated sugar
¼ cup butter, melted
½ cup milk
1 teaspoon vanilla
1 teaspoon almond extract
2 21-oz.cans cherry or blueberry pie filling
1 cup powdered sugar
1 to 2 tablespoons half & half
½ teaspoon vanilla extract
Preheat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
Spread two-thirds, about 2½ cups, of batter in 15x10-inch pan or one-third of the batter, about 1¼ cups, in each square pan. Add blueberries to pie filling if using. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
Bake 30 - 35 minutes or until light brown. Meanwhile, in small bowl, stir glaze ingredients until smooth, adding sugar or half & half to achieve the right consistency. Drizzle glaze over warm coffee cake. Serve warm or cool.
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