1 c. butter
1 3/4 c. sugar
4 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
3 c. flour
1 can pie filling (cherry, apple or blueberry)

Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add vanilla, baking powder and then flour. Mix well. Pour 2/3 of batter into a greased 10 x 13 jelly roll pan. Spread pie filling on top. Drop remaining batter by teaspoons on top. Spread each just slightly. Bake 45 minutes at 350 degrees. Top with glaze made of powdered sugar, butter and a little milk. Use almond flavoring in the glaze. Drizzle glaze on top when coffee cake comes out of the oven. Serve right from the oven.