A delicious, semi-homemade breakfast cake, this Bisquick Coffee Cake is sweet, tender and has a delicious streusel topping that is amazing!
A TASTY BISQUICK BREAKFAST
Today I’m going to share one of my favorite sweet snack cakes, this Bisquick Coffee Cake. This is a tasty doctored up recipe using Bisquick biscuit mix that I got off the back of a Bisquick box years ago. With a sweet flavor and a streusel topping, you really can’t get much tastier or easier! This is a great recipe when you are short on time and want something that is easy and tasty at the same time. So if you have a box of Bisquick laying around and want to make something amazing, then you have to make this Bisquick Coffee Cake recipe.
FREQUENTLY ASKED QUESTIONS:
I have not tested with a homemade Bisquick baking mix so I am unsure of the outcome. If you do test it please let me know how it turns out! If you want a strictly from-scratch crumb cake, try my Homemade Double Crumb Cake recipe!
Yes! This is great dusted with some powdered sugar or drizzled with a simple powdered sugar glaze if you like it really sweet. I think it’s tasty just as it is!
I actually find that this coffee cake has the best texture after it has sat for a day or so.
Absolutely! You can make this in a 9×13-inch baking pan, you will just need to add some more baking time. It will be done when a toothpick inserted into the center comes out clean.
This can be stored covered at room temperature where it will keep for up to 3 days. This can also be frozen, to do that place cooled coffee cake in a freezer container or tightly wrapped in plastic wrap and foil and it will keep in the freezer for up to 3 months. To defrost, remove from freezer and place on countertop. You can warm this up in the microwave for about 15-30 seconds to serve warm if desired.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- bisquick mix
- whole milk
- granulated sugar
- eggs
- vanilla extract
- salt
- salted butter
- light brown sugar
- ground cinnamon
HOW TO MAKE A BISQUICK COFFEE CAKE:
Preheat the oven to 375°F and line an 8×8-inch baking pan with parchment paper and set aside. In a large mixing bowl, beat together the bisquick, milk, sugar, eggs, vanilla, and salt until combined and smooth.
Pour the batter into the prepared baking dish and set aside.
In a medium microwave-safe mixing bowl, melt the butter, then stir in the Bisquick, brown sugar, and cinnamon and mix with a rubber spatula or your hands until combined and large crumb balls for.
Sprinkle the crumb topping over the top of the batter.
Bake for 35 to 40 minutes or until a toothpick comes clean from the center of the cake.
Cool in or out of the pan. But I recommend allowing it to cool completely before cutting.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Bisquick Coffee Cake
Ingredients
Cake:
- 2 ½ cup Bisquick mix
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Topping:
- ½ cup salted butter melted
- 2 cups Bisquick mix
- ⅔ cup light brown sugar packed
- 1 ½ teaspoons ground cinnamon
Instructions
-
Preheat the oven to 375°F and line an 8×8-inch baking pan with parchment paper and set aside.
-
In a large mixing bowl, beat together the bisquick, milk, sugar, eggs, vanilla, and salt until combined and smooth.
-
Pour the batter into the prepared baking dish and set aside.
-
In a medium microwave-safe mixing bowl, melt the butter, then stir in the Bisquick, brown sugar, and cinnamon and mix with a rubber spatula or your hands until combined and large crumb balls for.
-
Sprinkle the crumb topping over the top of the batter then bake for 35 to 40 minutes or until a toothpick comes clean from the center of the cake.
-
Cool in or out of the pan. But I recommend allowing it to cool completely before cutting.
Notes
- You can double this recipe and bake in a 9×13-inch pan.
- Top this with some powdered sugar or a simple powdered sugar glaze.
- This can be frozen, see my tips above.
Nutrition
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