Bisquick Coffee Cake Recipe
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups Bisquick baking mix
- ⅔ cup milk
- 2 tablespoons granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- ¾ cup Bisquick baking mix
- ¾ cup light brown sugar
- 4 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
Method
- Preheat your oven to 375°F (190°C), or 170°C if you have a fan oven. Grease an 9-inch (approx 22 cm) square baking pan.
- In a medium mixing bowl, combine the cake ingredients: Bisquick baking mix, milk, granulated sugar, egg, and vanilla extract. Mix with a hand mixer until well mixed. Pour the batter into the prepared pan, spreading it evenly with a spatula.
- In a separate bowl, prepare the topping by mixing together Bisquick mix, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter in the pan.
- Place the pan in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the coffee cake to cool slightly before cutting into squares. Serve warm.