Fruit-Filled Coffee Cake

1 cup butter, softened
1 3/4 cups sugar
4 eggs
3 cups flour
1 1/2 t. salt
1 1/2 t. baking powder
1 can (21 ounces) pie filling -- peach, cherry, apricot, berry, or apple. Any cooked & thickened fruit would work.

Icing:
1 1/4 cups powdered sugar
1/2 t. almond extract
3 to 4 T. milk

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Add dry ingredients and beat just until blended.

Spread about 3/4 of the batter in a greased 15x10-inch baking pan. Spoon filling on the batter, spreading to 1" from edges. Spoon remaining batter over the fruit (you don't have to cover all the fruit).

Bake at 350 degrees for 20-25 minutes or until cake tester comes out clean. Cool on a wire rack. Combine icing ingredients until smooth and drizzle over the coffee cake. (We don't care for much icing, so I used half the amount in the recipe above.)