Bisquick Coffee Cake
Bisquick coffee cake makes feeding guests a snap! This easy coffee cake gets its tang from sour cream and sweetness from a flavorful and buttery streusel.
Servings 10
Ingredients
For the streusel topping:
- ⅔ cup Bisquick mix
- ⅔ cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup unsalted butter cold
- ½ cup chopped pecans optional
For the cake:
- 2 cups Bisquick mix
- 2 tablespoons light brown sugar
- ½ teaspoon pumpkin pie spice
- ⅔ cup sour cream
- ¼ cup milk
- 1 egg
- 1 teaspoon pure vanilla extract
US Customary - Metric
Instructions
- Preheat oven to 375°F. Spray a 9-inch round cake pan with cooking spray. Set aside.
- Prep the streusel: In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible. Stir in the pecans. Set aside.
- In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice. Stir in the sour cream, milk, egg, and vanilla until well combined.
- Spread half of the cake batter into the bottom of the greased cake pan. Sprinkle evenly with half of the streusel. Top evenly with the remaining cake batter, followed by the rest of the streusel.
- Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.
Notes
Feel free to substitute the pumpkin pie spice with ground cinnamon, apple pie spice, or even chai spice mix.
Makes 1 9-inch coffee cake; 8-10 servings.
Adapted from Betty Crocker