|Bisquick Velvet Crumb (Coffee) Cake|
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
- 3/4 cup Bisquick Orignal Pancake & Baking Mix
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, cold, cut into 1/4 inch slices
- 3 cups Bisquick Orignal Pancake & Baking Mix
- 1 cup granulated sugar
- 1 cup milk
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
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.