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Bisquick Coffee Cake

A quick and tender cinnamon-topped coffee cake made entirely with Bisquick, perfect for breakfast or dessert and ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups Bisquick baking mix
  • 3/4 cup milk
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 tablespoons vegetable oil or melted butter
  • 1 teaspoon vanilla extract
Crumb Topping
  • 1/2 cup Bisquick baking mix
  • 1/3 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons cold butter cut into small pieces

Equipment

  • 9x13-inch baking pan
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or rubber spatula
  • Fork or pastry cutter
  • oven
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a 9x13-inch baking pan with cooking spray or butter.
  3. In a large bowl, combine 2 cups Bisquick, 3/4 cup milk, 1/3 cup granulated sugar, 1 egg, 2 tablespoons oil or melted butter, and 1 teaspoon vanilla; stir just until combined.
  4. Spread the batter evenly into the prepared pan, reaching all corners.
  5. In a small bowl, mix 1/2 cup Bisquick, 1/3 cup brown sugar, 2 tablespoons granulated sugar, and 1 1/2 teaspoons cinnamon.
  6. Cut in 3 tablespoons cold butter with a fork or pastry cutter until the mixture forms coarse crumbs.
  7. Sprinkle the crumb topping evenly over the batter without pressing it down.
  8. Bake for 28–32 minutes, until the topping is golden and a toothpick inserted into the cake comes out clean.
  9. Cool the cake in the pan on a rack for at least 15 minutes before slicing and serving.

Notes

Serve warm for the best texture. Store leftovers covered at room temperature for up to 2 days or refrigerate for 3 days.