One of favorite foods growing up was when my Mom would make Bisquick Coffee Cake. I love Bisquick. I know it is made up of edible polymers and enzymes and such, but it is such a helper. I’ve made so many dishes over the years that include Bisquick, and it is always good (except for that one time when I cooked the dumplings in the soup too long and it came out looking like the gruel that Oliver Twist would have turned down [tasted like it too]).
Making the Bisquick Coffee Cake is about as simple as can be, and while I don’t have the pictures of Sofia and I making it, here is a picture of the finished product along with the recipe.
Here is the recipe, courtesy of the the Bisquick site:
Cinnamon Streusel Coffee Cake
prep time: 10 minutes
cooking time: 35 minutes
makes: 6 servings
- Heat oven to 375°F. Grease bottom and side of 9-inch round pan with shortening or cooking spray. In small bowl, mix 1/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using fork or pastry blender, until mixture is crumbly; set aside.
- In medium bowl, stir all coffee cake ingredients until blended. Spread in pan. Sprinkle with topping.
- Bake 18 to 22 minutes or until golden brown. Serve warm or cool.