I have tried a lot of coffee cake recipes in the last few years, and the one I keep coming back to is a Bisquick recipe. This is odd for me; I really don’t like boxed mixes of anything. I find cake mixes to have an artificial and overly sweet flavor, frosting out of a can is even worse, and I really don’t even use pancake type mixes either. But there is just something about this coffee cake that is just perfect. Maybe it’s that it is the coffee cake I grew up on. Every Sunday morning my dad would make breakfast for the family. It might be cinnamon rolls, waffles, pancakes, but often, it was this coffee cake.
Maybe it is just nostalgia, but this coffee cake has is all. A moist fluffy cake, a buttery sweet topping, and the edges that get chewy where the sugary topping starts to caramelize. This works great in almost any size and shape vessel. Baking it in muffin tins makes for a great grab and go breakfast in the morning. I don’t really know where this recipe came from. It might be straight off the box, or have been changed over the years.
- 2 cups Original Bisquick mix
- 2/3 cup milk or water
- 2 tablespoons sugar
- 1 egg
- 2/3 cup Original Bisquick® mix
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter (firm)
Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve.
For Streusel: Mix all ingredients in small bowl until crumbly.
Stir remaining ingredients until blended. Mix in a 1/4 of the Streusel topping and spread in pan. Cover with Cinnamon Streusel. Bake 18 to 22 minutes or until golden brown, testing with a toothpick.
Keep in the refrigerator to cool. Serve it cold. Enjoy.