Fruit Swirl Coffee Cake

Preheat oven to 325ºF. Prepare the raspberry filling by whisking all ingredients together in a saucepan over medium heat. Bring to a boil and then allow it to boil for 1 minute until thickened. Remove from heat and set aside.

Mix the cake batter: In a large bowl, cream together the margarine, shortening, sugar, eggs, baking powder and salt for 3 minutes. Beat in half of the flour, then add in the milk, vanilla and almond flavoring. Mix well, then add the remaining half of the flour.

Spread 2/3 of the batter into a greased 13×18 cookie sheet pan with sides. Spread the filling on top. Then drop the remaining batter by teaspoonfuls on top of the filling.

Bake for 25–30 minutes or until very lightly browned. Cool for 15 minutes, then drizzle the frosting on top. Whisk together the frosting ingredients to make a thin glaze.

Alternative fillings:
• 1 can (540ml size) pie filling, such as peach, rhubarb-strawberry, or cherry
• homemade peach filling—partially drain 1 quart peaches, whisk in 2 tablespoons cornstarch and 2 tablespoons peach jello, then boil mixture til thickened