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Bisquick Coffee Cake

This Bisquick Coffee Cake delivers bakery-fresh taste without the fuss. With a tender, buttery crumb and crunchy cinnamon streusel topping, it's perfect for breakfast gatherings or afternoon coffee breaks. Ready in under 45 minutes using pantry staples.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups Bisquick baking mix
  • 2/3 cup milk
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Streusel Topping
  • 1/3 cup packed brown sugar
  • 1/2 cup Bisquick baking mix
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter
For the Cinnamon Swirl
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Equipment

  • 9x9-inch square baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk or electric mixer
  • Small bowl for streusel topping
  • Fork or pastry blender
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick for testing doneness

Method
 

  1. Preheat your oven to 375°F and grease your 9x9-inch baking pan with butter or cooking spray.
  2. In a small bowl, combine the 1/4 cup sugar and 1 teaspoon cinnamon for the swirl layer. Set aside.
  3. In your large mixing bowl, whisk together the 2 cups Bisquick mix, 2/3 cup milk, 2 tablespoons sugar, egg, and vanilla extract until just combined for about 30 seconds to 1 minute. The batter should be slightly lumpy.
  4. Pour half of your cake batter into the prepared pan and spread it evenly with your spatula.
  5. Sprinkle the cinnamon-sugar mixture evenly over this first layer, making sure to get good coverage right to the edges.
  6. Carefully spoon the remaining batter over the cinnamon layer and gently spread it to cover.
  7. In your medium bowl, combine the 1/2 cup Bisquick, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Cut in the cold butter using a fork or pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.
  8. Sprinkle the streusel mixture evenly over the top of your cake batter. Press it down very gently so it adheres but still maintains its crumbly texture.
  9. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown.
  10. Let the cake cool in the pan for at least 10 minutes before slicing and serving.

Notes

Use cold butter straight from the fridge for the streusel topping. Don't overmix the cake batter. The cake can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months. For extra indulgence, drizzle with a simple glaze made from powdered sugar and milk.