Kid-Friendly Bisquick Coffee Cake

This tender Bisquick coffee cake skips the nuts and fancy spices, making it a kid-approved favorite with a buttery cinnamon-sugar topping.

8 servings

coffee cake made with Bisquick is sliced ready to serve on a plate.

Prep Time 5

Cook Time 20

Total Time 25

Ingredients

Cake

1-1/3 cup (160 g) Bisquick
3 tablespoons sugar
2 teaspoons butter
½ cup (122 g) cold milk
1 (50 g) egg

Topping

⅓ cup (73 g) brown sugar
1 teaspoon cinnamon
⅓ cup (40 g) Bisquick
¼ cup (56 g) softened or cold butter

Instructions

Preheat oven to 400˚F (200˚C). Grease 8 or 9-inch round layer pan. (Square will also work.)
Mix dry ingredients. In a medium bowl, stir together 1-1/3 cups Bisquick and 3 tablespoons sugar.
Mix wet ingredients. In another bowl, melt 2 teaspoons butter. Whisk in 1/2 cup cold milk and 1 large egg.
Combine and spread. Add wet to dry and stir just until combined. Pour into pan. (Don't worry if there doesn't seem to be enough batter. The topping adds a lot.)
Prepare topping. In a small bowl, mix 1/3 cup brown sugar, 1/3 cup Bisquick, and 1 teaspoon cinnamon. Cut in 1/4 cup softened butter until crumbly.
Add topping and bake. Sprinkle evenly over the batter. Bake for 13–14 minutes (9-inch pan) or 20–21 minutes (8-inch pan), until golden and a toothpick comes out clean.

Notes

Advanced Prep

May be mixed the night before, covered and refrigerated before baking in the morning. Add a few extra minutes to baking time.

Two Ways to Add the Topping

If you love gooey pockets of cinnamon-sugar (like in the first photo), make the topping Derinda’s way: melt the butter and stir it into the sugar and Bisquick before dropping it over the batter in clumps.

Prefer a crumbly, evenly distributed topping? That’s how her mom, Kay, did it. Cut cold butter into the topping mixture with a fork or rub it in with your fingers, then sprinkle it over the top.

Nutritional Information