Bisquick Coffee Cake With Sour Cream
It’s a coffee cake with sour cream in the batter, topped with cinnamon sugar.
The old bisquick coffee cake recipe is a classic recipe for Bisquick Coffee Cake with Sour Cream.
One of my favorite recipes is Bisquick Coffee Cake. It’s something I’ve been cooking for years, and everyone enjoys it. It used to be on the back of the Bisquick box, but a few years ago it was replaced.
The recipe’s simplicity appeals to me! When I need a quick handmade breakfast cake to offer, this recipe is ideal.
There’s never any left over, and the home smells amazing. It’s best served immediately away, but it’s also excellent later in the day with a tall glass of milk.
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A tasty, quick-to-make coffee cake with sour cream prepared using Bisquick. The Bisquick/brown sugar struesel topping is optional, but it enhances the whole cake so much that it would be a pity to skip it!
Dessert is the last course.
- Bisquick, 2 cups
- 2/3 cup milk or 2/3 cup water
- 1 egg
- 2 teaspoons of sugar
- 2 tblsp. butter, melted
- 2 tblsp. soured cream
- 1/2 teaspoon vanilla extract
- Bisquick, 2/3 cup
- brown sugar, 2/3 cup
- 2 tablespoons sugar (white)
- 1/2 teaspoon cinnamon powder
- a quarter-pound of butter
Preheat the oven to 400 degrees Fahrenheit.
Grease a 9″x9″ square pan, an 8″x8″ square pan, or a deep pie dish.
Combine the ingredients for the dough and place it in a baking dish.
To make the topping, combine all of the ingredients with a fork or pastry mixer until crumbly.
Spread topping mixture over dough and run a butter knife over it many times, as if creating a tic-tac-toe board.
Preheat oven to 350°F and bake for 25 minutes.
This recipe for sour cream coffee cake is a delicious dessert that is easy to make. It has a crumb topping and can be made in less than 30 minutes.
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