Fruit Swirl Coffee Cake
1 1/2 cups sugar
1/2 cup margarine or butter (1 stick) -- softened
1/2 cup shortening
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
3 cups all-purpose flour
1 (21 ounce) can cherry, apricot or blueberry pie filling
Glaze -- (recipe follows)
1 cup powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
Heat oven to 350º. Generously grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour.
Spread 2/3 of the batter in pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
Bake about 45 minutes. Drizzle Glaze over warm coffee cake. Serve warm or let stand until cool.
Mix ingredients until smooth and of drizzling consistency.