The classic, original Bisquick coffee cake is still just as good as cinnamon coffee cake gets, thanks to the super convenient use of our favorite baking mix! Whether you enjoy this coffee cake at breakfast, as a snack, or as a dessert, the crumbly streusel topping will have you savoring every bite!
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.
Notes
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.