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Bacon Butterscotch Coffee Cake

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 8
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Original Bisquick mix teams up with bacon and butterscotch flavors for a coffee cake with rich and complex flavors.
By Annalise Sandberg
Created Dec 17, 2013
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  • 5 slices bacon, diced
  • 2 cups Original Bisquick™ mix
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 2/3 cup buttermilk
  • 1 egg
  • 1 cup butterscotch chips



  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons milk


  • 1
    Heat oven to 375°F. Spray 9-inch cake pan with cooking spray.
  • 2
    Cook bacon in skillet until browned and fat is rendered, about 5 minutes. Remove bacon with slotted spoon, and place on paper towel to drain.
  • 3
    In large bowl, mix 2 cups Bisquick mix, the granulated sugar and baking soda. Add buttermilk and egg, and mix until just combined. Fold in the butterscotch chips and cooked bacon.
  • 4
    To make Streusel, in small bowl, mix 1/3 cup Bisquick mix and the brown sugar. Cut in cubed butter until roughly the size of small peas.
  • 5
    Spread batter in cake pan. Sprinkle with streusel. Bake 22 to 25 minutes or until golden and toothpick inserted in center comes out clean. Cool completely, 45 to 60 minutes.
  • 6
    To make Icing, mix powdered sugar and 2 tablespoons milk. Add additional milk if necessary. Drizzle over cooled coffee cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    For easier removal from pan after baking, bake coffee cake in springform pan with removable sides.
  • tip 2
    For an even more decadent coffee cake, add 1/2 cup semisweet chocolate chips.


Nutrition Facts are not available for this recipe
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