Wednesday, August 6, 2014

Bisquick Velvet Crumb (Coffee) Cake

Bisquick Velvet Crumb (Coffee) Cake

My weekend of over-baking and over-eating has come to and end. It's time I hop back on some sort of wagon with my eating, but not before posting, what I think is the last newish recipe of the weekend. I say "newish" because I made this coffee cake years and years ago when I still lived with my parents. High school? College? Not really sure, but I know when I tasted it this weekend, I remembered it like an old friend. The Bisquick website doesn't call this "coffee" cake; just "cake." It's got the tenderest crumb of any cake I think I've ever baked. So soft and velvety, just like the name implies. The website has a coconut topping, but I use my grandma's streusel recipe because I like it. 
I will be making this again, but I think I need to wait a couple of months. I'm not one to count calories, but I think in this case, I need to earn my way back to this coffee cake.

Bisquick Velvet Crumb (Coffee) Cake
    --adapted from Bisquick box

Topping Ingredients:
Cake Ingredients:
Instructions:

Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 9 x 13 inch cake pan.
For the topping: In a medium bowl, mix 3/4 cup Bisquick, 3/4 cup sugar, and cinnamon. Mix in the 1/4 cup butter slices, using your fingers to smoosh butter into the dry ingredients. Squich and mix until it looks like somewhat clumpy wet sand. Set aside.
In a large bowl, beat 3 cups Bisquick, 1 cup sugar, milk, butter, vanilla, and eggs with an electric mixer on low speed just to incorporate ingredients. Then beat on medium for about 4 minutes, making sure to occasionally scrape down the sides of the bowl.
Pour and spread batter into prepared pan. Sprinkle topping as evenly over the top as possible.
Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for 5-10 minutes before cutting and serving.
Makes one 9 x 13 inch cake.


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