Cream Cheese Coffee Cake and Easy Coffee Cake are just as simple and delicious as this Bisquick Coffee Cake with a shortcut! All three are the perfect breakfast to start your day.
Start your morning right!
Coffee cake actually does not have any coffee in it! It gets it’s name because it is a deliciously moist side, perfect for pairing with your morning coffee. Now, just because I don’t drink coffee doesn’t mean we don’t enjoy this crumbly breakfast dish. We love this sweet, bisquick coffee cake with a cup of hot cocoa or a glass of cold milk. Think of it along the lines of a donut or muffin! There are many different versions of coffee cake, and the American version traditionally has a streusel. I love me some streusel! I of course included this crumbly mixture on the top to add that texture and bit more sweetness. Using Bisquick was an easy tasty shortcut that I’m sure you’ll love!
Just mix and bake
PREP. Grease a deep 9 Inch pie pan and preheat the oven to 400°F. BATTER. In a medium bowl combine the baking mix, milk, sugar, egg and cinnamon. Mix until well combined. Spread the batter into the pie pan. TOPPING. In a separate bowl use a fork or pastry cutter to combine the baking mix, brown sugar, butter and cinnamon. BAKE. Spread the topping over the batter in the pie pan. Use a butter knife to gently press the topping down into the batter as if making a tic tac toe board several times over the top of the cake. Bake for about 30 minutes, or until a toothpick comes out clean. Let the bisquick coffee cake cool in the pan before cutting and serving.
Tips, variations + Storing Info
Not just for coffee. I have several delicious and warm drinks you can serve alongside this cake.
White Chocolate Peppermint Hot CocoaCaramel Apple CiderMexican Hot ChocolateWassailDouble Chocolate Hot Cocoa
Variations:
Add chopped nuts to the streusel topping. Mix in blueberries with the batter. You may need to increase the bake time to adjust for the added liquidCinnamon is the signature spice for the streusel, but you can use other spices like nutmeg or allspice.
STORE in an airtight container at room temperature for up to 2 days or refrigerator for up to a week. To FREEZE, wrap the entire bisquick coffee cake or each slice tightly with plastic wrap. If it’s a whole cake you can wrap it again with foil otherwise put the wrapped pieces together in a freezer Ziploc. Freeze for up to 3 months. To reheat: We like our bisquick coffee cake warm so to reheat it you can warm it up in the microwave in 10 second increments until warm. For larger portions you can heat it up in the oven . Remove the plastic wrap, then rewrap in aluminum foil. Preheat the oven to 350°F and heat for 6-8 minutes or until warm.
For more easy breakfast cakes, try:
Cream Cheese Coffee CakeCinnamon Roll CakeEasy Coffee CakeCoffee Cake MuffinsNew York Crumb Cake
