For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!
MY RECIPE for the ULTIMATE COFFEE CAKE
STREUSEL TOPPING
2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)
- Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
- Fold in nuts and raisins, if using. Set aside.
CAKE
2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract
1 tablespoon QUALITY ground cinnamon
- Preheat the oven to 375°.
- Grease a DEEP 9-inch baking dish.
- In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
- Pour the mixture into the greased baking dish.
- Spread the topping evenly over the cake batter.
- Use a knife to swirl the streusel topping into the cake.
- Bake 25-30 minutes or until a toothpick comes out clean.
- Pour a cup of coffee and enjoy!
NOTES:
- BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
- For really ooey and gooey streusel double the amounts.
- When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.
Here are the links to a few of the similar recipes I found.
MY BAKING ADDICTION’S Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.
BISQUICK COFFEE CAKE
STREUSEL TOPPING
⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)
- In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
- Stir in the pecans. Set aside.
CAKE
2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract
- Preheat oven to 375°F.
- Spray a 9-inch round cake pan with cooking spray. Set aside.
- In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
- Stir in the sour cream, milk, egg, and vanilla until well combined.
- Spread half of the cake batter into the bottom of the greased cake pan.
- Sprinkle evenly with half of the streusel.
- Top evenly with the remaining cake batter, followed by the rest of the streusel.
- Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.