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| 1/3 | cup Original Bisquick® mix |
| 1/3 | cup packed brown sugar |
| 1/2 | teaspoon ground cinnamon |
| 2 | tablespoons firm butter or margarine |
|
| 2 | cups Original Bisquick® mix |
| 2/3 | cup milk or water |
| 2 | tablespoons sugar |
| 1 | egg |
| 1. | Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside. |
| 2. | In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel. |
| 3. | Bake 18 to 22 minutes or until golden brown. |
| Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes. |
|
| This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste. |
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| Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon. |
Nutrition Information:
190 ( 70); 7g ( 3g, 1g); 30mg; 380mg; 29g ( 0g, 13g); 3g 2%; 0%; 6%; 6% 1 ; 1 ; 0 ; 1 2