GF Fruit Swirl Coffee Cake

As promised in my last two blogs here is a recipe of something I tried in June. I was starting to get tired of the same boring breakfast so I thought maybe we could try some breakfast recipes from www.glutenfreely.com and see how they turned out.

This is the GF Fruit Swirl Coffee Cake. I chose apples for my fruit.

Prep Time:  20 min
Total Time:  45 min
Makes:  18 serving

Cake Ingredients
       4 eggs
       3/4 cup milk
       1/2 cup butter, melted
       2 teaspoons vanilla
       1 box Bisquick Gluten Free mix (3cups)
       2/3 cup granulated sugar
       1 can (21 oz) fruit pie filling (any flavor)

Glaze Ingredients
       1 cup powdered sugar
       2 tablespoons milk

1. Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking
    spray.

2. In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds.
    Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in
    each square pan.

3. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by
    tablespoonfuls onto pie filling.

4. Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth.
    Drizzle glaze over warm coffee cake. Serve warm or cool.

Whenever Jon is around he's my designated mixer.

 Here he is mixing up the batter for me.

Once the batter was mixed I spread it out in the pan.

Then I poured in the can of apple pie filling & spread it out evenly across the batter.

Then as directed I started dropping globs of the leftover batter on top & then smashing it down with the spatula

Then it was ready for the oven!

Here is the coffee cake fresh out of the oven.

Now it's time to start drizzling the glaze!

The finished product, all nice, hot & gooey.

In the future if I make this I don't think I would make as much batter. It was too much cake & not enough filling. If you've ever eaten gluten free breads or cakes they are generally somewhat dry & have almost a sawdust taste to them unless there is something to keep them really moist. I was hopeful that between the fruit filling & the glaze that it would be really good but it was just too much cake. My favorite baked goods so far have included fruit in the batter & the cake has been really moist. If you want to experiment with this a bit, if you're doing apple especially you could put a little applesauce into the batter mixture. That should make the cake more moist & you could probably still use all the batter that way. If I make this again I know I will be adding some.

If you try this & add some applesauce please let me know how it turned out.