Kristen from Frugal Antics of a Harried Homemaker is our Friday baker at OUR KrAzY kitchen. She posted a recipe for Sour cream coffee cake a while back that is one that she is trying to duplicate from her SIL. It looked and sounded like my grams old recipe that I told her I’d dig out grams recipe for her and then I decided to go a step further and make it and do a post to highlight the good and yummy flavors. You get a light fluffy cake and ooey gooey streusel – YUMMY!
Grams old recipe calls for Bisquick and I no longer use it for health reasons, but make my own so I will include that recipe too.
STREUSEL COFFEE CAKE
CAKE
2 cups bisquick
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons oil
2 cups bisquick
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons oil
STREUSEL
1 cup bisquick
1 cup packed brown sugar
2 teaspoons-2 tablespoons cinnamon(based on flavor preference)
4 tablespoons butter
- Preheat oven to 350 degrees.
- Generously spray 9×9 square baking dish with PAM.
- Mix cake ingredients together until well blended.
- Spread into baking dish, mixture will be thick.
- Mix streusel ingredients together until fine crumbles.
- Spread over the cake. With a knife gently cut a star into the cake to gently press some streusel into the cake.
- Bake 20-30 minutes until toothpick comes out clean.
HOMEMADE BISQUICK
4 ½ cups sifted flour
2 tablespoons sugar
1 tablespoon + 1 ½ teaspoon baking powder
1 cup butter
½ teaspoon salt
2/3 cup powdered milk**
- Stir together flour, baking powder, salt, and sugar.
- Sift again 2-3 times in a large bowl.
- Cut in butter with pastry blender or two knives until the mixture is similar to cornmeal.
- Add dry milk.
- Use in recipes that call for Bisquick or all-purpose mix.
**you can skip this ingredient if your recipe calls for any kind of milk, not water.