Bisquick Coffee Cake
This delightful Bisquick Coffee Cake transforms a simple breakfast into a memorable occasion with its soft, fluffy texture and crumbly topping.
Equipment
- Mixing Bowl
- Baking Pan
Ingredients
Dry Ingredients
- 2 cups Bisquick baking mix This is the base for the cake.
- 1/2 cup granulated sugar Adds sweetness to the cake.
- 1/2 cup brown sugar For deeper sweetness and moisture.
- 1 teaspoon ground cinnamon Brings warmth and complexity.
Wet Ingredients
- 1/2 cup milk Adds moisture to the batter.
- 1/3 cup vegetable oil Keeps the cake moist.
- 2 large eggs Provides structure and stability.
- 1 teaspoon vanilla extract Adds aroma and depth of flavor.
- 1/2 cup chopped nuts Optional, for added crunch.
Crumb Topping
- 1/2 cup Bisquick baking mix For consistency with the base.
- 1/4 cup granulated sugar Adds sweetness to the topping.
- 1/4 cup brown sugar For richness in the topping.
- 1/2 teaspoon ground cinnamon Echoes the flavors in the cake.
- 1/4 cup cold butter Cubed for a crumbly texture.
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch round or square baking pan.
- In a large mixing bowl, combine Bisquick, granulated sugar, brown sugar, and cinnamon. Whisk until well combined.
- Make a well in the center and add milk, vegetable oil, eggs, and vanilla. Mix gently until just combined.
- If using, fold in chopped nuts.
- For the crumb topping, combine Bisquick, granulated sugar, brown sugar, and cinnamon in a separate bowl. Add cold butter and mix until crumbly.
- Pour the batter into the prepared pan and sprinkle the crumb topping over it.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired, slice, and serve.
Notes
For variations, consider adding fruits, chocolate, or different nuts. Serve warm with coffee or tea for the best experience.