The classic, original Bisquick coffee cake is still just as good as coffee cake gets with the super convenient use of our favorite baking mix! Whether you enjoy this coffee cake at breakfast or as a dessert, the crumbly streusel topping will have you savoring every bite!
Easy Bisquick Original Coffee Cake Recipe
It’s not often in our culture to offer a socially acceptable excuse to eat cake for breakfast. We're all-in when it comes to coffee cake. Bring on the breakfast dessert!
Whether or not you’re a coffee drinker, this not-too-sweet cinnamon streusel cake is amazing any time of day. Tea lovers can also enjoy it. Even kids will love this with a glass of cold milk.
It’s warm, fluffy, and covered in a chunky cinnamon-brown sugar streusel that is to die for! Bisquick® makes throwing this together a breeze, and it already contains some of your required ingredients.
Bisquick baking mix is for much more than just pancakes! Pull together these baking staples for an easy, delicious cinnamon streusel-topped coffee cake.
Bisquick Coffee Cake
- 2 cups Bisquick Baking Mix - Bisquick already contains a raising agent, so it speeds up your baking!
- 2 tablespoons Sugar - Just a touch to lightly sweeten the coffee cake.
- ⅔ cup Milk - Any milk will work here.
- 1 large Egg - Bring this to room temperature before mixing it into the batter for a cake that cooks more evenly and within the suggested baking time.
- ¼ teaspoon Ground Cinnamon - Shake things up by adding cardamom and nutmeg, if desired. Your favorite apple pie spice blend or pumpkin pie spice blend is a tasty treat, too!
- ⅔ cup Bisquick Baking Mix
- ⅔ cup Brown Sugar - Brown sugar is full of that molasses flavor that is perfect with cinnamon and makes a crunchy streusel when baked.
- 4 tablespoons Butter - If needed, you can also use coconut oil or applesauce instead.
- ½ teaspoons Ground Cinnamon
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
There are no surprises in this straightforward Bisquick coffee cake recipe. You’ll need a 9-inch round cake pan, a mixing bowl, and a rubber spatula to start.
- Preheat your oven. First, set your oven to 400℉ (205℃). Then, grease a 9-inch cake pan with butter or nonstick cooking spray.
- Mix the cake. Add 2 cups Bisquick baking mix, 2 tablespoons sugar, ⅔ cup milk, 1 large egg, and ¼ teaspoon ground cinnamon to a medium mixing bowl and combine well. Then, spread the batter evenly over the bottom of your prepared cake pan.
- Mix the streusel topping. In a separate, clean mixing bowl, combine ⅔ cup Bisquick baking mix, ⅔ cup brown sugar, 4 tablespoons butter, and ½ teaspoon ground cinnamon. Use a fork or pastry blender to mix and create a crumbly texture.
- Add the topping layer. Layer the topping evenly over the cake batter. If desired, you can use a butter knife to drag a criss-crossed or tic-tac-toe pattern a few times. This blends some of the streusel into the coffee cake batter.
- Bake. Move the pan into the oven on the center rack and bake for about 25 minutes. If you stick a toothpick in the middle, it should come out clean.
- Cool and serve. When it’s cooked, take it out and let it cool slightly on a wire cooling rack. Serve warm.
This makes a fantastic breakfast or a pick-me-up later in the afternoon. Garnish with whipped cream, and serve with coffee or tea if desired.
💭 Tips & Notes
- Use a different pan. If you prefer, you can also use 8-inch or 9-inch square or springform pans. The cooking time will not change.
- Go dairy-free. If you are not eating dairy, you can easily replace the regular milk with almond or oat milk. You can also use water if desired.
- High altitude alterations: If you live in an area of high altitude, you’ll need to preheat your oven to 425℉ (220℃) vs. the 400℉ (205℃) listed in the recipe. You can still use a 9-inch pan, but add 2 tablespoons flour to the cake batter and use ¾ cup milk, not ⅔ cup. You’ll also have a shorter baking time. Cook for 15 to 20 minutes or until a toothpick comes out clean.
- Don’t overbake it! When coffee cake is baked too long, it becomes crumbly. Cook your coffee cake until it’s just done. This means that you should check it towards the end of cooking and then add more time as needed.
The Bisquick coffee cake will last 3 days at room temperature. Just wrap up leftovers in foil or plastic. You can also put it in an airtight container. If frozen, eat them within a month for the best flavor.
No one really knows who invented this delicious type of cake, but it’s suggested to have roots in Germany and Denmark. The latter country’s citizens were the first to pair coffee with sweet bread after coffee was introduced to Europe in the 1600s. The term “coffee cake” wasn’t used until the 1800s. These days, at least in the United States, it’s uncommon to see actual coffee products in a coffee cake.
Put simply, crumb cake has a thicker layer of streusel on top than coffee cake. In fact, the coffee cake doesn’t even necessarily have to have any streusel on top to be classified as such.
🍰 More Great Bisquick Recipes!
- Bisquick Biscuits
- Bisquick Chicken & Dumplings
- Peach Cobbler
- Bisquick Oven Fried Chicken
Or check out all of the fabulous Bisquick recipes in my collection!
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📖 Recipe Card
Bisquick Coffee Cake
Bisquick Coffee Cake
- To begin, preheat your oven to 400°F (205°C) and grease a 9-inch round cake pan.
- In a medium mixing bowl, combine the Bisquick, milk, sugar, egg, and cinnamon. Mix well, then spread the mixture into the bottom of your prepared cake pan.2 cups Bisquick baking mix, ⅔ cup milk, 1 large egg, ¼ teaspoon ground cinnamon, 2 tablespoon sugar
- In a clean mixing bowl, add the baking mix, brown sugar, butter, and cinnamon. Use a fork or a pastry blender to thoroughly combine all ingredients until crumbly then spread the topping in an even layer over the cake batter.⅔ cup Bisquick baking mix, ⅔ cup brown sugar, 4 tablespoon butter, ½ teaspoon ground cinnamon
- Finally, bake your coffee cake in the preheated oven on the center rack until a toothpick stuck in the center comes out clean, usually about 25 minutes.
- Remove from the oven and allow to cool slightly in the pan on a wire cooling rack before serving warm.
- Alternatively, you may use an 8-inch or 9-inch square baking pan or springform pan.
- If the recipe needs to be dairy-free, substitute almond or oat milk. You may also use water in place of the milk if desired.
- For high altitude: Set your oven to 425°F (220°C). Use a 9-inch pan still (however, a square pan was recommended on the original boxed recipe), but add 2 tablespoons of flour to the cake batter and increase the milk to ¾ cup. Bake for 15-20 minutes or until the toothpick comes out clean.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!