Made this to go with our brunch on Sunday...although it really should be a dessert! :)
Recipe originally found here.
1 1/2 C. sugar
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can raspberry pie filling (can substitute with cherry, strawberry or peach...but raspberry is our FAVE!!)
Mix first 8 ingredients.
Spray 9x13 pan with cooking spray.
Press 2/3 of batter into bottom of pan. Spread pie filling evenly over batter.
Dollop the rest of the batter over the top. (It's pretty sticky, so I take little balls of it, smash it flat like a pancake and then lay it on top. I do this over the entire surface so that it covers more space than just dropping little drops here and there.)
Bake at 350 degrees for 35-40 minutes.
Drizzle runny icing over the top as soon as it comes out of the oven.
Mix 3 C. powdered sugar, 1 cube margarine (melted), 1 tsp. vanilla & milk - prepare it RUNNY so that it pours easily over the top of your coffeecake.
Enjoy WARM with a tall glass of milk or orange juice!