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Fruit Swirl Coffee Cake
A tender, buttery crumb swirled with sweet fruit pie filling makes this gluten-free coffee cake a standout dessert. Using a pre-made baking mix keeps the batter quick and straightforward to prepare. A simple powdered sugar glaze adds a smooth, sweet finish to the baked cake. It is an excellent choice for a weekend brunch or a casual afternoon snack alongside a hot cup of coffee. The jammy fruit center keeps every bite moist and flavorful.
Ingredients
- 4 eggs
- ¾ cup milk
- ½ cup butter, melted
- 2 teaspoons gluten-free vanilla
- 3 cups Bisquick Gluten Free mix
- ⅔ cup granulated sugar
- 1 can (21 oz) gluten-free fruit pie filling (any flavor)
- 1 cup powdered sugar 2 tablespoons milk
Instructions
- 1Preheat the oven to 375°F. Coat a 15x10-inch baking pan or two 9-inch square pans with cooking spray or shortening.
- 2Combine the eggs, 3/4 cup of milk, melted butter, vanilla, gluten-free baking mix, and granulated sugar in a large bowl. Stir the mixture until blended, then beat it vigorously for 30 seconds.
- 3Pour two-thirds of the batter into the 15x10-inch pan, spreading it into an even layer. If using square pans, spread one-third of the batter into each pan.
- 4Spoon the fruit pie filling over the base layer of batter, leaving some gaps if it does not cover the surface completely. Drop the remaining batter in small spoonfuls evenly across the top of the fruit layer.
- 5Bake the cake for 20 to 25 minutes until the top turns golden brown. Remove the pan from the oven and let it cool slightly.
- 6Whisk the powdered sugar and 2 tablespoons of milk together in a small bowl until completely smooth. Drizzle this sweet glaze over the warm coffee cake before serving it warm or at room temperature.