Sep 12, 2008

Bisquick Coffee Cake

This recipe used to be on the back of the Bisquick box, but Betty removed it a few years ago. It's an easy, tasty treat when your cupboard is almost bare.

Coffee Cake
2 cups Original Bisquick mix
2/3 cup milk or water
2 tablespoons sugar
1 egg
Cinnamon Streusel Topping
1/3 cup Original Bisquick mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel topping.
3. Bake 18 to 22 minutes or until golden brown.

High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons all-purpose flour into the 2 cups Bisquick mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.


Jen said...

What changes do we make for extra-high altitude, like say...7200 feet?? I love this recipe. I remember your mom made it for me and Curtis when we were dating. I'm going to make it tomorrow! Thanks Clark!

Clark said...

I was wondering about Laramie also when I saw the high altitude instructions. I hope it works for you!

Tawna said...

There have been several coffee cake recipes on that Bisquick box, and not all are created equal. I'm glad to see you have got a good one here. Nice photo, too!

Brock said...

I hate to say it but... my coffee cake recipe from Joy of Cooking calls for a half cup of butter and 3/4 cup sugar... mmmmmmm... butter and sugar...