Fruit Swirl Coffee Cake
1 1/2 Cups Sugar
1/2 Cup Margarine or Butter -- softened
1/2 Cup Shortening
1 1/2 Teaspoons Baking Powder
1 Teaspoon Vanilla
1 Teaspoon Almond Extract
3 Cups Gold Medal All Purpose Flour
1 Can (21 Oz.) Cherry, Apricot, or Blueberry Pie Filling
Glaze -- see below
Preheat oven to 350. Generously grease jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, or 2 square pans, 9 by 9 by 2 inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract, and eggs in a large bowl on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in flour. (Note: If using self rising flour, omit baking powder). Spread two thirds of batter in jelly-roll pan or one third in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
Bake about 45 minutes or until light brown. While warm drizzle with glaze. Cut coffee cake in jelly-roll pan into 2 1/2 by 2 inch bars; cut coffee cake in square pans into 2 3/4 inch squares.
Glaze: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons milk. Mix thoroughly.