Bisquick Coffee Cake
Simple cinnamon and sugar Bisquick coffee cake uses a handful of ingredients and comes together quickly in a pinch.
Servings: 8
Ingredients
- 2 cups baking mix, such as Bisquick®
- ⅔ cup milk
- 2 tablespoons sugar
- 1 egg
- ¼ teaspoon cinnamon
Topping
- 1 cup baking mix, such as Bisquick®
- 1 cup brown sugar
- 6 tablespoons butter
- 1 teaspoon cinnamon
Instructions
- Grease a deep 9-inch pie pan and preheat the oven to 400°F.
- In a medium bowl combine the baking mix, milk, sugar, egg, and cinnamon. Mix until well combined. Spread the batter into the pie pan.
- Mix up the topping: In a separate bowl use a fork or pastry cutter to combine the baking mix, brown sugar, butter, and cinnamon.
- Spread the topping over the batter in the pie pan. Use a butter knife to gently press the topping down into the batter as if making a tic tac toe board several times over the top of the cake.
- Bake for about 30 minutes, or until a toothpick comes out clean. Let cool in the pan before cutting and serving.
Video
Notes
Recipe note. Instead of pressing the topping into the batter, create a middle layer of the cinnamon mixture. Place half of the batter in the pie pan. Add a layer using half of the topping mixture. Top with the remaining batter and then with the rest of the cinnamon topping.
Store leftover coffee cake in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or wrap with plastic wrap and foil and freeze for up to 3 months.
To reheat. Small portions can be heated in the microwave in 10-second increments until warm. For larger portions, heat it in the oven.
Nutrition
Calories: 405kcal | Carbohydrates: 60g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 673mg | Potassium: 148mg | Fiber: 1g | Sugar: 36g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg