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Bisquick Coffee Cake

A tender, buttery coffee cake made with Bisquick baking mix and topped with a cinnamon brown sugar streusel that shatters at the slightest fork pressure. Perfect for lazy Sunday mornings or last minute brunch guests, this nostalgic treat comes together in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 squares
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups Bisquick baking mix
  • 2/3 cup whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream
  • 2 tablespoons unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Streusel Topping
  • 1/3 cup all purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup cold unsalted butter cubed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Equipment

  • 8x8 inch or 9x9 inch square baking pan
  • Two medium mixing bowls
  • Whisk or fork
  • Measuring cups and spoons
  • Rubber spatula
  • Pastry cutter or two forks
  • Wire cooling rack
  • Toothpick

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and position a rack in the center. Grease your 8x8 inch baking pan with butter or nonstick spray, making sure to get into the corners.
  2. Make the streusel topping first: Combine the flour, brown sugar, cinnamon, and salt in a small bowl. Add the cold cubed butter and use a pastry cutter or two forks to work it in until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, add the Bisquick mix and sugar, whisking briefly to combine.
  4. In a separate smaller bowl, whisk together the milk, sour cream, softened butter, egg, and vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined, stopping when you no longer see dry streaks of Bisquick. A few small lumps are perfectly fine.
  6. Scrape the batter into your greased baking pan using the spatula. Spread it evenly to the edges, smoothing the top gently.
  7. Sprinkle the streusel mixture evenly over the batter, covering the entire surface. Gently press the larger chunks into the batter just slightly so they adhere during baking.
  8. Bake for 22 to 25 minutes until the streusel turns golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Remove the pan from the oven and place it on a wire cooling rack. Let the coffee cake cool for at least 10 minutes before cutting into squares.

Notes

For an extra special touch, drizzle a simple glaze made from powdered sugar and milk over the warm coffee cake right before serving. Store leftover coffee cake covered tightly for up to 4 days refrigerated or freeze for up to 3 months.