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!
Servings: 9
Calories: 449kcal
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
Calories: 449kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 670mg | Potassium: 140mg | Fiber: 1g | Sugar: 33g | Vitamin A: 421IU | Vitamin C: 0.4mg | Calcium: 136mg | Iron: 1mg