Original Bisquick Coffee Cake
This original Bisquick Coffee Cake features a soft, fluffy crumb topped with a buttery brown sugar cinnamon streusel, making it perfect for breakfast, brunch, or dessert.
Servings: 9
Calories: 287kcal
Ingredients
CAKE
- 2 cups Bisquick baking mix
- ⅔ cup milk
- 2 tablespoon granulated sugar
- 1 egg
STREUSEL TOPPING
- ⅔ cup Bisquick baking mix
- ⅔ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 4 tablespoon butter cold
Instructions
Making the Cake
- Preheat the oven to 375°F and lightly grease an 8x8-inch baking pan.
- Combine the Bisquick baking mix, milk, sugar, and egg in a medium mixing bowl until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
Making the Streusel topping
- Mix the Bisquick baking mix, brown sugar, cinnamon, and butter in a small bowl using a fork or pastry blender until crumbly.
- Sprinkle the streusel evenly over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10-15 minutes before slicing and serving.
Notes
- An 8×8-inch pan creates a thicker cake, while a 9-inch round pan produces a slightly thinner cake.
- Avoid overmixing the batter to keep the cake soft and tender.
- Start checking for doneness around the 25-minute mark to prevent overbaking.
- Substitute buttermilk for the milk if you'd like a slightly richer flavor and more tender crumb.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze for up to 3 months in an airtight container or wrapped tightly in plastic wrap and foil.
Nutrition
Serving: 1piece | Calories: 287kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 512mg | Potassium: 116mg | Fiber: 1g | Sugar: 24g | Vitamin A: 213IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 1mg
