Homemade Bisquick Coffee Cake
User Reviews
5
Homemade Bisquick Coffee Cake
Description
This coffee cake uses Bisquick mix as the base, combined with milk, applesauce, egg, vanilla, and sugar to create a moist batter that bakes into a tender crumb. The streusel topping, made from biscuit mix, brown sugar, cinnamon, and butter, forms a coarse, sweet crust when baked atop the cake. After baking, the cake can be served warm or at room temperature, drizzled with a vanilla glaze made from powdered sugar, milk, and vanilla extract.
The combination of applesauce adds moisture without oil or butter, and the cinnamon-brown sugar topping adds textural contrast and flavor. Baking in an 8-inch round pan yields a cake suitable for slicing and sharing. The glaze helps balance the warmth of the cinnamon with a smooth sweetness.
Leftovers can be stored in an airtight container at room temperature or refrigerated. The cake freezes well when wrapped securely, enabling convenient portioned servings. Reheating should be done carefully to avoid drying out the cake.
Ingredients
FOR THE STREUSEL TOPPING
- ⅔ cup Bisquick Mix
- ⅔ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ cup butter softened
FOR THE CAKE
- ⅔ cup milk 2% or whole milk
- ½ cup applesauce unsweetened
- 1 teaspoon vanilla
- 1 large egg room temperature
- 2 cups Bisquick Mix
- 3 tablespoons granulated sugar
VANILLA GLAZE
- ½ cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch round cake pan.
FOR THE TOPPING
- In a medium bowl whisk together the biscuit mix, brown sugar and cinnamon cut in the butter to form coarse crumbs. Set aside.
FOR THE CAKE
- In a large bowl whisk together the milk, applesauce, vanilla and egg until well combined. Add the biscuit mix and sugar, stir just until combined.
- Transfer the batter to the prepared baking pan, top with the streusel topping and bake 20-25 minutes or until done. Test with a toothpick. Let cool or serve warm. Drizzle with vanilla glaze before serving. Enjoy!
FOR THE VANILLA GLAZE
- In a small/medium bowl combine the powdered sugar, milk and vanilla. The glaze shouldn't be too thick or too thin.
Notes
- Store leftover coffee cake at room temperature in an airtight container up to 2 days or refrigerate up to one week.
- Freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 3 months.
- Reheat refrigerated slices in short intervals until warmed to preserve moistness.
- Thaw frozen cake overnight in the refrigerator before reheating for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 464mg | 19% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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