Cherry Coffee Cake

This recipe comes from Mom's recipe box, meaning, she cut it off of the back of the Bisquick container, or out of some magazine, so I have no exact reference for it.  Shelby doesn't remember this coffee cake, but I remember eating it a fair amount of times.  I also remember it being one Marisa really liked.  Don't know if that still holds true today, though. Marisa, are you still a fan (I added pictures when I made this this morning just for you!)? 

I felt like a real food blogger as I took pictures, yet when I mentioned this to Dave he said that only held true if I took a picture of every step.  I figured you guys didn't need a picture of "mix all ingredients together", and that you could figure it out.

Cherry Coffee Cake

4 cups Bisquick (I've used jiffy mix, too, and it works the same)

1/2 cup sugar

1/4 cup margarine, melted

1/2 cup milk

1 tsp vanilla

1 tsp almond extract

3 eggs

1, 21 oz can pie filling (cherry, blueberry, etc)

Glaze

Mix all ingredients except pie filling & glaze; beat vigorously 30 seconds.  Spread 2/3 of the batter in greased 9x13 pan.  Spread pie filling over batter.  Drop remaining batter by tablespoonfuls onto pie filling.  Bake until light brown 20-25 min at 350.  (Mine always bakes for at least 30 or the center is runny).

Glaze:  Beat 1 cup powdered sugar & 1 to 2 tbsp milk until smooth & of desired consistency.  Drizzle over the top of coffee cake.

**I have also cut this in half and put it in an 8x8 pan.  I use 2 eggs, and just save the extra pie filling in the fridge for something else.  It's pretty hard for me and Dave to eat a whole 9x13 pan by ourselves before it's dry and inedible.