For night-owls or early birds: Mix up Derinda’s Kid-Friendly Coffee Cake the night before and bake it the next morning. Or, whip it up after you drink your morning coffee and bake immediately. Delicious either way!
The following people may be affected beneficially by this recipe:
- Picky eaters
- Harried cooks
- Beginner cooks
- Night owls (You can make it the night before)
- People who like sweets with their morning coffee
- Sentimental members of my family who have eaten breakfast at my sister’s house
This family recipe comes from my niece, Derinda. She describes it as “the coffeecake Mom always made on Saturday when I was a kid. Now my kids LOVE it. I like it because I can prepare it at night, put it in the fridge, and cook it in the morning. It is adapted from the Bisquick box recipe.” Thanks Derinda for sharing.
Note the original recipe includes no nuts, chocolate or unusual spices or flavorings making it perfect for kids or people with allergies. I added pecans (1/4 cup) and chopped semi-sweet chocolate (1-2 ounces) to the cake pictured below and it was delicious! I can only imagine what it would taste like with almonds, chopped candy bars, butterscotch chips, etc.
If you want your cake to have deep valleys full of cinnamon-sugar-buttery-goodness like you see in the first picture, make the topping like Derinda does. Melt the butter and stir with a spoon. Drop it over the dough.
If you prefer a more even topping, do it like her mother, Kay. Cut cold butter into sugar-Bisquick mixture with a fork or rub it together with your fingers then sprinkle evenly over the dough.
Note to my friends who think I never use a mix: Sometimes there is not enough daylight or energy for baking from scratch no matter how much you want to. Thank goodness for baking mixes in those times. Besides, it’s the way this family tradition has always been madePrint
Kid-Friendly Coffee Cake uses Bisquick base with no nuts or unusual spices. Can be prepared the night before and cooked in the morning if desired.
- 1-1/3 cup Bisquick
- 3 tablespoons sugar
- 2 teaspoons melted butter
- 1/2 cup cold milk
- 1 egg
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup Bisquick
- 1/4 cup softened or cold butter (See Third Step)
- Preheat oven to 400 degrees F. Grease 8 or 9-inch round layer pan. (Square will also work.)
- Stir together Bisquick and sugar in medium bowl. In separate bowl, melt butter in the microwave for 30 seconds. (I use a 2-cup Pyrex measuring cup). Add milk and egg to butter and whisk well. Combine liquids with Bisquick and stir just until mixed. Spread in prepared pan. Don’t worry if there doesn’t seem to be enough batter. The topping adds a lot.
- Mix sugar. cinnamon and Bisquick with softened butter and distribute evenly over the top of batter in the pan. OR mix sugar, cinnamon and Bisquick together with a fork. Cut butter into dry ingredients with a fork or your fingers and sprinkle over batter in the pan.
- Bake until golden brown and toothpick comes out clean. 13-14 minutes if using 9-inch pan; 20-21 minutes if using 8-inch pan.
- Serve warm.
May be mixed the night before, covered and refrigerated before baking in the morning. Add a few extra minutes to baking time.
Keywords: breakfast, treats, snack cake, make-ahead