Warm Coffee Cake

6 02 2011

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

Streusel Topping
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter
Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons granulated sugar
1 egg
  1. 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.
  2. In medium bowl, stir all coffee cake ingredients until blended. Spread in pan. Sprinkle with topping.
  3. Bake 18 to 22 minutes or until golden brown. Serve warm or cool.
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