Classic Bisquick Coffee Cake Recipes

BISQUICK® COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a deep 9-inch pie pan.
• Combine baking mix, milk, sugar, egg, and cinnamon in bowl; mix well. Spread into the bottom of the prepared pan.
• Mix baking mix, brown sugar, butter, and cinnamon together in a separate bowl using a fork or pastry blender until crumbly. Spread topping mix over cake batter; drag a butter knife across the top as if making a tic-tac-toe board several times.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

BISQUICK COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan. Your pie pan should be about 1 1/2 to 2 inches deep.
• In a large bowl, combine Bisquick baking mix, sugar, cinnamon, milk, and egg. Mix well.
• Pour the mixture into the greased pie pan.
• In a separate bowl, combine Bisquick baking mix, brown sugar, cinnamon, and butter with a blender or fork. You'll know it's done once you get a crumbly mixture. This is the topping for your coffee cake.
• Spread the topping over the cake batter evenly.
• Bake in the preheated oven for 25 minutes or until a toothpick comes out clean.
• Pour a cup of coffee and enjoy!

CLASSIC BISQUICK COFFEE CAKE

Steps:

• Heat oven to 375.
• Grease 8 x 8 square pan.
• Stir all cake ingredients in medium bowl.
• Spread in pan.
• Mix topping ingredients in a small bowl (cut in butter with a fork).
• Sprinkle topping of cake mixture.
• Bake 18-22 minutes, or til golden.

BISQUICK COFFEE CAKE

Steps:

• To begin, preheat your oven to 400°F (205°C) and grease a 9-inch round cake pan.
• In a medium mixing bowl, combine the Bisquick, milk, sugar, egg, and cinnamon. Mix well, then spread the mixture into the bottom of your prepared cake pan.
• In a clean mixing bowl, add the baking mix, brown sugar, butter, and cinnamon. Use a fork or a pastry blender to thoroughly combine all ingredients until crumbly then spread the topping in an even layer over the cake batter.
• Finally, bake your coffee cake in the preheated oven on the center rack until a toothpick stuck in the center comes out clean, usually about 25 minutes.
• Remove from the oven and allow to cool slightly in the pan on a wire cooling rack before serving warm.

STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
• In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
• Bake 18 to 22 minutes or until golden brown.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375 degrees F.
• Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

DELUXE BISQUICK SOUR CREAM COFFEE CAKE

Steps:

• 1. Heat oven to 325 degrees(300 degrees for convect).
• 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
• 3. Grease 9 x 13 pan.
• 4. Combine all cake ingredients in medium bowl.
• 5. Mix on medium speed until batter becomes fluffy.
• 6. Spread half of batter in pan.
• 7. Drain raisen/cranberries and put in a bowl.
• 8. Mix in the rest of topping/filling ingredients.
• 9. Spread half of topping/filling over batter in pan.
• 10. Spread the rest of batter over top.
• 11. Repeat with remaining topping/filling.
• 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
• 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.

SLOW-COOKER CLASSIC COFFEE CAKE

Steps:

• Line bottom and sides of 5-quart oval slow cooker with single sheet of cooking parchment paper, and spray with cooking spray.
• In medium bowl, stir Topping ingredients until crumbly. Set aside.
• In large bowl, stir Cake ingredients until blended. Pour into slow cooker. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cook on High heat setting 1 hour. Carefully remove slow cooker's ceramic insert, and rotate insert 180 degrees. Sprinkle topping over cake. Replace cover with dish towel under the cover. Continue to cook on High heat setting 30 minutes to 1 hour or until toothpick inserted in center comes out clean.
• Transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes. Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Remove parchment paper.
• In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.