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Bisquick Coffee Cake is a semi-homemade breakfast cake with a sweet brown sugar streusel topping with pecans and oatmeal, and a simple vanilla glaze on top. 

Using a short-cut ingredient like Bisquick baking mix – is an easy way to make classic recipes with a premade baking mix, no measuring out several ingredients needed! Be sure and also try my Bisquick Chocolate Chip Cookies or this Easy Bisquick Chicken Pot Pie.

A pan of coffee cake with one slice turned on its side.

Bisquick Coffee Cake Recipe (Easy Coffee Cake With Bisquick Mix)

If you have a box of Bisquick baking mix needed to be used up then this simple and easy coffee cake is a must-make! Using a premade baking mix saves tons of time because there is no need to measurer out all the dry ingredient separately for the coffee cake batter. 

I love the addition of sour cream which not only adds some creamy tang but also helps the coffee cake bake up super moist. But the best part has to be that thick crumb topping. There is no shortage of that crumble on this coffee cake – which in my opinion, the thicker the crumble, the better!

Pair a slice of coffee cake with your morning coffee, as an afternoon snack, snack cake dessert, as a great breakfast treat for a lazy Saturday morning, or it makes a perfect breakfast as a breakfast cake for your family or visiting guests. This is an adapted (and even better than the original!) recipe from the iconic classic Bisquick coffee cake from the Betty Crocker Kitchens. 

A slice of cake with vanilla glaze over it.
Close up of vanilla glaze being poured over the top of a slice of the cake.

Ingredients Needed

Crumbly Topping/Streusel Ingredients

  1. Granulated Sugar
  2. Light Brown Sugar
  3. Chopped Pecans
  4. Ground Cinnamon
  5. Melted Butter
  6. Bisquick Baking Mix

Bisquick Coffee Cake Ingredients

  1. Bisquick Baking Mix : You can use either store-bought baking mix or Homemade Bisquick Baking Mix. 
  2. Whole Milk
  3. Sour Cream
  4. Granulated Sugar
  5. Vanilla Extract
  6. Large Eggs

Simple Vanilla Glaze

  1. Powdered Sugar
  2. Heavy Cream : You could use whole milk or half and half as well, just note that you won’t need as much of it because it’s thinner without the fat of heavy cream. 
  3. Vanilla Extract
Ingredients on a white background

How To Make A Moist Bisquick Coffee Cake (Printable Recipe Card)

Prep : Preheat the oven to 375 degrees F. Spray a 9×13 baking dish with nonstick cooking spray. 

Make The Crumble Topping : In a medium bowl, mix together the granulated sugar, light brown sugar, chopped pecans, and ground cinnamon until combined. Pour the melted butter over the dry mixture and blend with a fork. Stir in the bisquick baking mix until the mixture resembles coarse crumbs. Break up larger crumbles into smaller bits. 

process images

Make The Coffee Cake : In a larger bowl using an electric mixer, or use the bowl of a stand mixer with the paddle attachment, beat together the bisquick baking mix, milk, sour cream, granulated sugar, vanilla extract, and large eggs until well combined. Do not overmix, but rather mix until it’s thoroughly combined and stop there.  

process images

Spread half of the coffee cake batter evenly into the prepared baking dish. Sprinkle half of the crumb mixture evenly over the batter. Repeat with the remaining coffee cake batter and then end with the remaining crumb mixture on top. 

Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are lightly golden brown. 

process images

While the coffee cake is cooling slightly make the vanilla glaze. Add all the glaze ingredients into a small bowl and stir with a fork until combined.  If it’s too thick then add additional milk as needed and if it’s too runny then add more powdered sugar as needed. Use a fork to drizzle the glaze over top the warm coffee cake. This coffee cake is best served warmed (let it cool slightly before serving) or it can be served at room temperature as well. 

process images
process images

How To Store Leftover Coffee Cake

Store the leftover coffee cake in an airtight container at room temperature for up to 2 days or store inside the fridge for up to 5 days. The cinnamon streusel coffee cake is best served warm, or at room temperature, so I suggest warming up a piece of cake inside the microwave if the coffee cake was stored in the fridge. 

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Serving Suggestions

This delicious coffee cake is best served warmed or at room temperature. It’s perfect for breakfast, brunch, as a sweet treat, or enjoy it with a cup of coffee or tea. 

Overhead picture of the cake with a fork on the plate
A cake inside the glass baking pan with a thick crumble topping.

Bisquick Coffee Cake Recipe Tips

  1. When mixing the cake batter, be careful not to overmix. Mix just until the ingredients are combined and no flour streaks remain in the batter – this will ensure a tender crumb in the finished cake. 
  2. Oven temperatures can vary, so checking for doneness a few minutes before the recommend baking time is important. You don’t want to open the oven door to many times but if you know that typically your oven cooks faster/hotter, then I recommend setting the cook time for the lowest recommend cook time and checking the cake for doneness from there. The best way to tell if a cake is done is by sticking a toothpick into the center of the cake and making sure it comes out clean or with a few moist crumbs. If the batter is wet then it’s not nearly done and needs to cook longer. You can also gently press on the cake and it should spring back when touched.
  3. This coffee cake is best served warm or at room temperature. I like to serve this cake warm from the oven, about within 1 hour or so of baking it. I also prefer glazing the cake while it’s warm so the glaze just seeps and melts into the cake. You could also glaze it once it has cooled some to ensure that the glaze stays and sets on top of the cake rather than running off or melting into it. 
A glazed slice of the cake with a pecan to the side of it.
Close up of vanilla glaze being poured over the top of a slice of the cake.
Together As Family Logo

Bisquick Coffee Cake


Author Jessica – Together as Family
Course Breakfast, Cake
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 18
Bisquick Coffee Cake is a semi-homemade breakfast cake with a sweet brown sugar streusel topping with pecans and oatmeal, and a simple vanilla glaze on top. 

Ingredients
  

Crumble Topping

  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped pecans (optional)
  • teaspoons ground cinnamon
  • 12 tablespoons butter melted
  • 3 cups Bisquick baking mix

Coffee Cake

  • 3 cups Bisquick baking mix
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 3 tablespoons heavy cream (see notes)
  • ½ teaspoon vanilla extract

Instructions

  • Prep : Preheat the oven to 375 degrees F. Spray a 9×13 baking dish with nonstick cooking spray. 
  • Make The Crumble Topping : In a medium bowl, mix together the granulated sugar, light brown sugar, chopped pecans, and ground cinnamon until combined.
    Pour the melted butter over the dry mixture and blend with a fork.
    Stir in the bisquick baking mix until the mixture resembles coarse crumbs. Break up larger crumbles into smaller bits. 
    3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 1/2 cup chopped pecans, 1½ teaspoons ground cinnamon, 12 tablespoons butter, 3 cups Bisquick baking mix
  • Make The Coffee Cake : In a larger bowl using an electric mixer, or use the bowl of a stand mixer with the paddle attachment, beat together the bisquick baking mix, milk, sour cream, granulated sugar, vanilla extract, and large eggs until well combined.
    * Do not overmix, but rather mix until it's thoroughly combined and no flour streaks remain in the batter, and then stop there.  
    3 cups Bisquick baking mix, 1 cup whole milk, 1/2 cup sour cream, 1/4 cup granulated sugar, 1 tablespoon vanilla extract, 2 large eggs
  • Spread half of the coffee cake batter evenly into the prepared baking dish. Sprinkle half of the crumb mixture evenly over the batter. Repeat with the remaining coffee cake batter and then end with the remaining crumb mixture on top. 
  • Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are lightly golden brown. 
  • While the coffee cake is cooling slightly make the vanilla glaze. Add all the glaze ingredients into a small bowl and stir with a fork until combined.  If it's too thick then add additional milk as needed and if it's too runny then add more powdered sugar as needed. Use a fork to drizzle the glaze over top the warm coffee cake.
    1/2 cup powdered sugar, 3 tablespoons heavy cream, ½ teaspoon vanilla extract
  • This coffee cake is best served warmed (let it cool slightly before serving) or it can be served at room temperature as well. 

Video

Notes

Glaze : Heavy cream is the best to use for the glaze because it’s thick and has a really creamy, rich flavor to it. However, you can use any milk you want in the glaze. If using something lower in fat than heavy cream (which is everything!) then start with 1 tablespoon of milk and add more as needed from there. You won’t need as much milk if using a thinner, lower-fat milk. 
Butter : I prefer using salted butter in this recipe but if you prefer unsalted then that will work just fine as well. 

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