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Bisquick Coffee Cake Recipe for 9x13 Pan
This 9x13 Bisquick Coffee Cake Recipe is soft, fluffy, and topped with a sweet cinnamon streusel. Made with simple pantry ingredients, it's an easy breakfast or brunch recipe that's perfect for serving a crowd.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Ingredients
Cake Ingredients:
- 3 cups Bisquick Baking Mix
- 1 ¼ cup milk
- 1 large egg
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Streusel Ingredients:
- 1 cup Bisquick Baking Mix
- 1 cup brown sugar
- 6 tbsp unsalted butter sliced into small pieces
- 1 tsp ground cinnamon
Instructions
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Preheat oven to 400 degrees. Grease a 9x13 cake pan.
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To prepare the cake, combine Bisquick, milk, egg, sugar, and ½ tsp cinnamon in a large mixing bowl until it forms a consistent batter.
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Pour into the prepared pan. Set aside.
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To prepare the topping, in a separate bowl, mix 1 cup of Bisquick, brown sugar, butter, and 1 tsp cinnamon in a medium bow.
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Use a fork or pastry blender to work the butter into the mixture until crumbly.
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Spread the brown sugar streusel evenly over the cake batter, and use a butter knife to make swirls across the top.
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Transfer the baking pan to the preheated oven, and bake for 22-25 minutes, until golden brown and a toothpick inserted into the center comes out clean.
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Allow the coffee cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
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Serve your Bisquick Coffee Cake warm or at room temperature with a dusting of powdered sugar or a dollop of whipped cream on top of the cake for a delightful finish.
Recipe Notes
Store leftover coffee cake in an airtight container:
- Room temperature: Up to 2 days
- Refrigerator: Up to 1 week
Warm individual slices in the microwave for 10–15 seconds before serving.