Tuesday, January 14, 2014
Bisquick Coffee Cake
I know, I KNOW. I'm supposed to start my diet and lose the weight I gained over the holidays. But I can't face it just yet. And then I was reading a book and they mentioned a Bisquick coffee cake. I like coffee cake. Lee REALLY likes coffee cake. I have Bisquick.....you can see where I'm going here, can't you?
It seems that not only am I susceptible to advertising I am susceptible to subliminal messages via novels. I hope I read a book about a really cool car, because mine has a funny odor due to leaking something that then burns on the engine. But it still runs and is comfortable. And I'm cheap. So instead I will go eat some coffee cake. Hey, I used the Heart Smart version, so I am sort of not as bad as I could be!
I changed the recipe a bit. I doubled the amount for the streusel topping so I could put a swirl in the middle. And I added vanilla, because I like vanilla.. If you want the original recipe make half the amount of topping and put it all on top of the batter. And leave out the vanilla.
Bisquick Coffee Cake
Streusel Topping and Swirl
2/3 cup brown sugar
2/3 cup Bisquick
1 teaspoon cinnamon
4 Tablespoons butter, cut up
2 cups Bisquick
2 Tablespoons sugar
2/3 cup milk
1 teaspoon vanilla, optional
Heat the oven to 375°.
Spray a 9 inch round cake pan with Pam and set aside.
Place all the ingredients for the streusel in a medium bowl.
Use a pastry blender, or two knives or your very clean fingers to work the butter into the other ingredients. Keep going until the butter chunks are smaller than a pea. Set aside.
Place all the cake ingredients in large bowl. I used a whisk to mix it up until smooth. Put a little less than half the cake batter in the prepared pan.
Take half the streusel topping and cover the batter.
Scrape the rest of the batter on top. I used a spatula to try to cover everything but I didn't try to get it to the edges. It does puff up almost double.
Layer the last of the streusel over the last of the batter and place the cake pan in the preheated oven.
So easy, right? No wonder your mom (or grandmother) used this a s a stand by for a last minute treat for guests.
Bake for 18 to 22 minutes. Mine took the whole 22 minutes. Test it with a toothpick. Let it rest for about 15 minutes and serve warm.
I even had a piece for breakfast this morning. I warmed it up for 15 seconds in the microwave. I love a recipe that is still good the next day.