Bisquick Coffee Cake

I love Saturday mornings in the fall. The kids are bundled up on the couch. The fall sun streams in through open windows while the wind rustles through the changing leaves. The scent of a pumpkin candle fills the house while you root for your favorite college football team and plan out your trip to the pumpkin patch or harvest party. Mornings like that need a special breakfast. Frozen waffles or instant oatmeal just don’t cut it on perfect family mornings.

Today’s recipe is something that every mom needs in her back pocket. This coffee cake is SUPER quick to put together, and remarkably tasty for a “short-cut” recipe. While many of you may have been making this “back of the box” favorite for years, some of you may need to be introduced. While this isn’t as loved as our more “from scratch” coffee cake, this is well-loved, and everyone asks for seconds (without fail!) We like to serve this warm, right out of the oven.

Ingredients

Coffee Cake

2 cups Bisquick

2/3 cup water or milk (I used water this morning, and that works just fine.)

2 T sugar (*many like to add more, but with the added streusel topping, the 2 T works for us.)

1 egg

Streusel Topping

1/3 cup Bisquick mix

1/3 cup (packed!) brown sugar

1/2 t cinnamon (I don’t measure, so a little more/less is fine.)

2-3 T cold butter or margarine (works better if you cut it into cubes)

To Prepare

Preheat your oven to 375. Mix together the ingredients for the coffee cake and pour into a greased 9 inch round pan.

In a small bowl, mix together the streusel ingredients until crumbly. (Try to work it until the butter is in pea-sized pieces.)

Sprinkle the streusel on top of the prepared cake mixture.

Bake for 18-20 minutes, or until a toothpick comes out clean.

You can also find this recipe HERE.

Enjoy this quick and easy coffee cake, just perfect for a cozy Saturday morning!

Keep coming back every day during the month of October for fun family activities, fall food, and lots of crafts and learning activities to do with your kids!