Cream the sugar and margarine together.
Add the eggs one at a time, beating after each addition.
Add the vanilla.
Sift the dry ingredients together and add to the sugar mixture, beating on high until well mixed.
Spread two-thirds of the batter into a jelly roll pan.
Top with the pie filling.
Drop the remaining one-third of the batter by spoonfuls over the fruit.
Bake at 350 degrees for 40 minutes.
For the glaze, mix the powdered sugar with 1–2 tsp milk until smooth and the desired consistency is reached.
If desired, add 1 tsp flavoring, such as almond extract.
Drizzle over the finished coffee cake.
Serve warm or cold, with ice cream or by itself.