Everyone needs a classic coffee cake recipe. Simple to make and a treat to eat, this is it!
Prep Time: 10 min
Total Time: 35 min
Makes: 10 servings
| Cinnamon Streusel | |
| 1/3 | cup Original Bisquick® mix |
| 1/3 | cup packed brown sugar |
| 1/2 | teaspoon ground cinnamon |
| 2 | tablespoons firm butter or margarine |
Coffee Cake | |
| 2 | cups Original Bisquick® mix |
| 2/3 | cup milk or water |
| 2 | tablespoons sugar |
| 1 | egg |
| 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. |
| 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 Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes. | |
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
| Planned-Overs |
| This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste. |
Special Touch |
| Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon. |
