FRUIT SWIRL COFFEE CAKE

Steps:

• Heat oven to 350. Grease jelly roll pan, 15 1/2x10 1/2x1 inch, or 2 baking pans, 9x9x2 inches. Beat sugar, butter, shortening, baking powder, vanilla, almond extract, and eggs in large mixer bowl on low speed, scraping bowl constantly, until blended. Beat on high speed, scraping bowl occasionally, 3 minutes. Stir in flour. Spread 2/3 of the batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
• Bake until light brown, about 45 minutes. Drizzle with glaze while warm. Cut cake in jelly roll pan into bars, about 2 1/2x2 inches; cut cake in square pans into about 2 3/4 inch squares. *If using self rising flour, omit baking powder.
• For Glaze: Beat 1 cup powdered and 1-2 tablespoons milk until smooth and of desired consistency.