Over the weekend, I decided to whip up a coffee cake for the kids to have at breakfast. This coffee cake was one of the first things I remember making when I was learning how to cook. My dad would frequently encourage me to bake one *wink*. It’s a quick and inexpensive recipe that calls for ingredients you probably already have…my favorite kind of recipe!
I’ve posted before about making your own “Bisquick”-type mix for making pancakes, waffles and biscuits. My kids love pancakes…especially when I make them Mickey-shaped! Boxed Bisquick in the stores is pricey. It’s quick, easy and cheap to make it yourself at home, read on!
Before you make the coffee cake, you’ll need a batch of your “bisquick”.
Here is the quick and easy DIY recipe. I store it in a big zip lock bag to have on hand for quick pizza dough, pancakes, waffles and drop-biscuits.
- 6 cups All-purpose Flour
- 3 Tablespoons Baking Powder
- 1 Tablespoon Baking Soda
- 3 Tablespoons Sugar
- 1 Tablespoon Salt
- 1 cup Vegetable Shortening
Use a fork or the whisk attachment on your mixer to cut in the shortening until the mixture is a fine crumb. Use in place of Bisquick in your recipes!
Betty Crocker Double-Streusel Coffee Cake
- 2/3 cup Bisquick mix
- 2/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 3 Tbsp cold butter or margarine
- 2 cups Bisquick mix
- 1/2 cup milk
- 2 Tbsp granulated sugar
- 1 1/2 tsp vanilla
- 1 egg
- Optional –
- Chopped walnuts or pecans
- Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray.
- In small bowl, mix 2/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
- In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of the batter in pan.
- Sprinkle with about 3/4 cup of the streusel. Add the optional chopped nuts at this time, if desired.
- Drop remaining batter over top of streusel; spread carefully over streusel.
- Sprinkle remaining streusel over top.
- Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.
I was excited to taste it and cut into the cake a bit early so my piece was too hot and fell apart…oops! It set together much better the next day after I’d let it rest. So nice to make a special dish using ingredients that I had on hand. Using my own “Bisquick”, this was also very budget-friendly!
Enjoy your treat with a cup of coffee like my dad used to do or with a straight-up glass of ice cold milk like my kids!