Thursday, August 12, 2010

Fruit Swirl Coffee Cake

Today, August 11, 2010, we decided to do some Dutch oven cooking. I found this recipe and we had all the ingredients, except our cake mix was a yellow cake mix and we eliminated the frosting. We mixed it up, then put it in a well- greased aluminum foil covered Dutch Oven (we like easy clean up). We put 8 coals on the bottom and 12 coals on top and baked for about 45 minutes. I think you could drizzle just a simple powdered sugar glaze over it. We served it with ice cream. Dad said this was really delicious!

1 package Betty Crocker SuperMoist Sour Cream White cake mix
½ cup sour cream
1/3 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
1 can (21 ounces) cherry, apricot, blueberry, or raspberry pie filling
½ cup Better Crocker Rich & Creamy Sour Cream White ready-to-spread frosting
Heat oven to 350°F. Grease a 15 ½ x 10 ½ x 1-inch jelly roll pan. Stir the dry cake mix, sour cream, margarine, vanilla and eggs in a large bowl, using a large spoon, until a dough forms. Reserve 1 cup dough; spread remaining dough in pan. Spread pie filling over dough in pan. Drop remaining dough by scant tablespoonfuls onto pie filling. Bake about 25 minutes or until toothpick inserted near center comes out clean. Microwave frosting in microwavable bowl uncovered on Medium (50%) 15 seconds. Drizzle over warm coffee cake. Serve warm or cool. 18 servings.

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