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Gluten-Free Fruit Swirl Coffee Cake
Crispy on the edges and impossibly tender in the center, this gluten-free coffee cake relies on a clever shortcut. A pre-made baking mix forms the buttery batter, while your favorite canned pie filling creates a rich, jammy middle layer. You'll finish it all off with a quick powdered sugar drizzle that melts right into the warm crust. It's a low-stress bake that pairs beautifully with a hot cup of coffee on a lazy Sunday morning.
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 until blended, then beat vigorously for 30 seconds to activate the leavening agents.
- 3Spread two-thirds of the batter into the 15x10-inch pan in an even layer. If using square pans, spread one-third of the batter into each.
- 4Spoon the fruit pie filling over the base layer of batter. It's okay if it doesn't cover the surface completely. Drop the remaining batter in small spoonfuls evenly across the top of the fruit layer.
- 5Bake for 20 to 25 minutes until the top turns golden brown. Remove from the oven and let it cool slightly.
- 6Whisk the powdered sugar and 2 tablespoons of milk in a small bowl until completely smooth. Drizzle the glaze over the warm coffee cake.
Notes
- Variations: This cake works beautifully with any canned pie filling. Try cherry, apple, blueberry, peach, or apricot.
- Citrus twist: Swap the fruit pie filling for gluten-free lemon curd for a bright, tangy version.
- Storage: Keep leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.