Betty Crocker Coffee Cake Recipe
This Betty Crocker coffee cake recipe is a simple, reliable bake made with a Bisquick-style base and baked in a 9-inch round pan. It’s soft and tender with a thick cinnamon streusel topping, making it an easy choice for breakfast, brunch, or sharing at your next gathering.
Equipment
- 9-inch round pan
Ingredients
Cinnamon Streusel
- ⅔ cup Bisquick™ Original pancake & baking mix
- ⅔ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons firm butter or margarine
Coffee Cake
- 2 cups Bisquick™ Original pancake & baking mix
- ⅔ cup milk or water
- 2 Tablespoons granulated sugar
- 1 large egg
Glaze (optional)
- 1 cup powdered sugar
- 1-2 Tablespoon milk add more or less for desired consistency
Instructions
- Heat oven to 375°F. Spray a 9-inch round pan with baking spray. Set aside.
- In a small bowl, stir streusel ingredients until crumbly. Set aside.⅔ cup Bisquick™ Original pancake & baking mix, ⅔ cup brown sugar, packed, 1 teaspoon ground cinnamon, 4 tablespoons firm butter or margarine
- In a large bowl, mix coffee cake ingredients until blended. Spread in the prepared pan. Sprinkle with streusel.2 cups Bisquick™ Original pancake & baking mix, ⅔ cup milk or water, 2 Tablespoons granulated sugar, 1 large egg
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Cool slightly.
- In a small bowl, whisk together the powdered sugar and 1 Tablespoon of milk. Add more until you get the desired consistency.1 cup powdered sugar, 1-2 Tablespoon milk
Notes
Ingredients and instructions follow the original Betty Crocker coffee cake recipe format, with the only adjustments being a doubled streusel topping and a vanilla glaze, as described above.
Storage and Freezing
Store covered at room temperature for up to 3 days. The texture holds well, making it a good option for planning ahead.
It can also be made the night before and gently warmed before serving to bring back a fresh-baked feel.
It freezes well when wrapped tightly and thawed at room temperature. Add the glaze after it thaws.
See the blog post for more tips and tricks.
Tried this recipe?Let us know how it was!
