When categorizing recipes, many are really easy to fit. Coffee cake is not. Is it a dessert? Breakfast item? Who knows? I just put it in both. Here’s Maggie with her Bisquick Coffee Cake…
My mom learned to cook in the early 1950’s. Consequently, I grew up learning lots of Bisquick recipes from her. They feel like home to me. I maintain there is no better shortcake than the Betty Crocker Bisquick version. Perfection for fresh fruit.
But, back to coffee cake. This one is classic. An easy weekend treat- especially when you have guests. If you google the Velvet Crumb Cake recipe, it is essentially the same as this one, except the topping includes coconut and chopped pecans. So good. Picky Pants daughter #2 won’t eat it. (Time to schedule a sleep over!)
This coffee cake is very traditional- crumbly yet moist cake with a sweet crunchy streusel topping. We never have leftovers. Make a pot of coffee or good English tea, and you can go to your happy place.
Bisquick Coffee Cake: Betty Crocker
Heat oven to 375°F.
What you need:
- Cinnamon Streusel (below)
- 2 cups Original Bisquick® mix
- 2/3 cup milk or water
- 2 tablespoons sugar
- 1 egg
Cinnamon Streusel Topping
- 2/3 cup Original Bisquick® mix
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter (firm)
Mix all ingredients in small bowl until crumbly. Cutting them with a knife and fork helps separate the butter.
What you do:
- Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; set aside.
- Stir batter ingredients until blended.
- Mix in a 1/4 of the Streusel topping and spread in pan. Cover with rest of the Cinnamon Streusel.
- Bake 18 to 22 minutes or until golden brown, testing with a toothpick.