✔ Updated · fixed oven temp + extra-thick streusel, berry variation
This Bisquick coffee cake is a soft, cinnamon-scented cake buried under a thick brown sugar streusel, and it's in the oven 10 minutes after you think of it. Perfect for a lazy weekend breakfast or a last-minute coffee date.
At a glance
The one tip that matters: Use cold butter for the streusel and chill it while you mix the cake. Cold crumbs bake into crunchy clusters instead of melting into the batter.
Why You'll Love This Coffee Cake
- Pantry ingredients: baking mix, milk, an egg, sugar and butter.
- Double the streusel of the classic box recipe, because the topping is the best part.
- Easy to change up with blueberries, apples or chocolate chips.
What Makes a Good Bisquick Coffee Cake?
Because the baking mix already has flour, leavening, fat and salt, the cake comes together with just milk, an egg and a little sugar. The real star is the streusel: brown sugar, cinnamon and cold butter rubbed into a little extra mix. I use about double the topping of the classic box recipe, because nobody ever complained about too much crumb.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Keep the streusel cold. Cold butter and a quick chill give you big, crunchy crumbs. Rubbing in the topping is Lucy's favorite job; I just make sure her hands get a cold-water rinse first.
- Don't overmix the batter. About 30 strokes and stop. Overmixing baking mix makes a tough, rubbery cake.
- Measure the mix lightly. Spoon it into the cup and level it off. Scooping straight from the box packs in too much and makes the cake dry.
- Check early. Ovens vary, and mine runs hot, so I start checking at 20 minutes. Pull it when a toothpick comes out clean from the center.
- Want it extra crumbly? Press half the streusel into the batter and scatter the rest on top for a crunchy middle and top.
Bisquick Coffee Cake
9
squares10
minutes25
minutes280
kcal50
minutesAn easy coffee cake made with Bisquick baking mix: a soft, lightly sweet cake batter with a hint of cinnamon and vanilla, covered with a thick, crumbly brown sugar and cinnamon streusel and baked at 375°F until golden.
Ingredients
- For the Streusel
2/3 cup Bisquick Original baking mix
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
4 tablespoons cold butter, cut into small cubes
- For the Cake
2 cups Bisquick Original baking mix
2/3 cup milk
2 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Directions
- Make the Streusel
- Heat the oven to 375°F (190°C) and grease an 8- or 9-inch square or round baking pan.
- In a small bowl, mix the 2/3 cup baking mix, brown sugar and cinnamon. Rub in the cold butter with your fingertips or a fork until the mixture looks like coarse crumbs with some pea-sized clumps. Chill it while you make the cake.
- Make and Bake the Cake
- In a medium bowl, stir the 2 cups baking mix, milk, sugar, egg, vanilla and cinnamon with a spoon until just combined, about 30 strokes. A few lumps are fine.
- Spread the batter evenly in the pan with a spatula.
- Scatter the streusel evenly over the batter, pressing it in very lightly so it sticks.
- Bake for 20 to 25 minutes, until the top is golden and a toothpick in the center comes out clean.
- Cool in the pan for at least 15 minutes, then cut into 9 squares. Serve warm or at room temperature.
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Variations
- Blueberry or blackberry: fold 1 cup berries into the batter; toss frozen berries in 1 tablespoon of mix first so they don't sink.
- Apple cinnamon: scatter 1 cup finely chopped apple over the batter before the streusel.
- Sour cream: swap half the milk for sour cream for a richer, moister cake.
- Chocolate chip: fold 1/2 cup mini chocolate chips into the batter.
- Glaze: drizzle with 1/2 cup powdered sugar mixed with 2 to 3 teaspoons milk once cool.
- More ideas: our Starbucks-style coffee cake, Bisquick banana bread, Bisquick peach cobbler and the full Bisquick recipes collection.
Frequently Asked Questions
Why is it called coffee cake if there's no coffee in it?
It's named for when you eat it, not what's in it: a lightly sweet cake meant to go with a cup of coffee. No coffee is needed, though a slice with a latte is hard to beat.
What temperature do you bake a Bisquick coffee cake?
Bake at 375°F (190°C) for 20 to 25 minutes in an 8- or 9-inch pan. An 8-inch pan is a bit thicker and may need the full 25 minutes; check with a toothpick in the center.
Can I add fruit to Bisquick coffee cake?
Yes. Fold 1 cup fresh or frozen blueberries, blackberries or chopped apple into the batter, or scatter them over the batter before the streusel. Add 5 to 8 minutes to the baking time and check with a toothpick.
Can I make it ahead?
Yes. Bake it the day before, cool completely and cover tightly. Warm squares in the microwave for 10 to 15 seconds before serving. The streusel softens slightly overnight.
How do I store and freeze coffee cake?
Keep it covered at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, wrap squares individually and freeze for up to 3 months; thaw at room temperature.
