Sunday, August 9, 2009

Apricot coffee cake

4 cups bisquick
1/2 cup sugar
1/4 cup melted butter
1/2 cup milk
2 tsp vanilla
3 eggs

Mix well. Spread 2/3 in the bottom of a 9x13. Top with fruit filling. The recipe called for a can of pie filling, but I used about 2 1/2 cups of pureed apricots. (We are working our way through the last of our ripe tree fruit.) Add the rest of the batter to the top in heaping spoonfuls.

1 cup powdered sugar
1-2 Tbl milk

Stir together and drizzle on top while it is still warm.

Bake at 350 for 20 - 25, or until the batter on top is golden.

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