Bisquick Coffee Cake
Bisquick coffee cake proves the popular pantry staple isn’t just for pancakes! This coffee cake is super quick and easy to make and delivers with big cinnamon taste and a crumble topping!
I always have a box of Bisquick in my house.
Sometimes I even have a homemade Bisquick mix if I’ve been really on top of my game.
And while I do use it for pancakes and cheeseburger pie, that’s not really using Bisquick to its full potential.
Let’s use it to make Bisquick coffee cake, which is one of the best and easiest coffee cake recipes you’ll ever try.
Ingredients
To make this you’ll need:
- Bisquick– Both for the coffee cake itself and for the crumble topping. You can use our homemade mix or the store bought kind.
- Sugar– Granulated for the cake itself and brown for the topping
- Cinnamon– Again both for the the cake and the topping
- Sour cream– Use full fat for the best texture and moisture
- Milk– Again I highly recommend using whole milk for the best results but you can use whatever you have in the fridge
- Egg
- Butter– For the crumb topping
How to Make a Coffee Cake out of Bisquick
Making Bisquick coffee cake is so easy!
To do it, start by preheating the oven to 350 F.
Then grease or line a 9×9 baking pan with parchment paper.
Set the prepared pan aside.
Stir together the Bisquick, granulated sugar, and cinnamon in a large bowl.
Then mix in the sour cream, milk, and egg until everything is well combined.
Pour the mixture into the prepared pan, scraping down the sides of the bowl to get it all.
Then mix the Bisquick for the topping with brown sugar and cinnamon in a separate large bowl.
Cut in the butter until the mixture is crumbly.
Sprinkle the crumb topping evenly over the top of the cake.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before slicing and serving.
Enjoy!
Storing
Store any leftover coffee cake tightly wrapped at room temperature for a day or two.
For longer storage, transfer any leftover coffee cake to an air tight container and refrigerate it for up to 5 days.
How do you keep coffee cake from getting soggy?
The trick to preventing soggy coffee cake is letting it cool completely before you store it.
The condensation from heat will collect on the wrapping or the container top and drip down into the cake if you cover it before it is cool.
Is coffee cake the same as crumb cake?
While the two are similar in that they are both very moist cakes with a crumb topping, coffee cake is more cake than crumb whereas crumb cake has more crumb topping.
Why is my coffee cake dry?
There are two things you can do to prevent dry coffee cake:
- Don’t overbake the cake.
- Use full fat dairy products.
Tips and Tricks
- Be careful not to overbake the cake. Pull the cake out of the oven as soon as a toothpick comes out clean.
- To keep the cake tender, don’t over mix the cake batter. Just stir it together until the batter is evenly incorporated.
- Take it to the next level by drizzling a glaze made of powdered sugar and milk over the crumb topping.
Other Recipes Using Bisquick
Bisquick coffee cake is an easy treat perfect for a sweet morning meal or afternoon snack.
Make it and enjoy!
Looking for other recipes using Bisquick?
Try these:
If you’ve tried this BISQUICK COFFEE CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bisquick Coffee Cake
Ingredients
For The Cake:
- 2 ½ cups bisquick
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 1 cup sour cream
- ½ cup milk
- 1 large egg
For The Crumble Topping:
- 1 cup bisquick
- 1 cup lightly packed brown sugar
- 2 teaspoons cinnamon
- ⅓ cup butter cold and cubed
Instructions
- Preheat the oven to 350 F, grease or line a 9x9 baking pan with parchment and set aside
- In a large mixing bowl, stir together the bisquick, granulated sugar, and cinnamon.2 ½ cups bisquick, ¼ cup granulated sugar, ½ teaspoon cinnamon
- Mix in the sour cream, milk, and egg until well blended. Transfer the mixture to to the prepared pan1 cup sour cream, ½ cup milk, 1 large egg
- Add the bisquick, brown sugar, and cinnamon to a separate large bowl and mix well. Cut in the butter until the mixture is crumbly. Sprinkle on top of the cake.1 cup bisquick, 1 cup lightly packed brown sugar, 2 teaspoons cinnamon, ⅓ cup butter
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing and serving.
Notes
- Be careful not to overbake the cake. Pull the cake out of the oven as soon as a toothpick comes out clean.
- To keep the cake tender, don't over mix the cake batter. Just stir it together until the batter is evenly incorporated.
- Take it to the next level by drizzling a glaze made of powdered sugar and milk over the crumb topping.
Nutrition
