Double-Streusel Coffee Cake

You asked for it and we doubled it! Twice the cinnamon-sugar in the middle and on top adds extra sweetness to a melt-in-your-mouth coffee cake.

Recipe from Betty Crocker
Double-Streusel Coffee Cake
SERVINGS
6
PREP TIME
15 mins
TOTAL TIME
1 hr 10 mins
Ingredients
    Streusel
    • 2/3  cup Original Bisquick® mix
    • 2/3  cup packed brown sugar
    • 1   teaspoon ground cinnamon
    • 3   tablespoons cold butter or margarine
    Coffee Cake
    • 2   cups Original Bisquick® mix
    • 1/2  cup milk or water
    • 2   tablespoons granulated sugar
    • 1 1/2  teaspoons vanilla
    • 1   egg
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    Directions
    1. 
    Heat oven to 375 degrees F. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, mix 23 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
    2. 
    In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top.
    3. 
    Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.
    Tip:
    1. 
    High Altitude (3500-6500 ft): No change.

    nutrition information

    Per Serving: cal. (kcal) 410, Fat, total (g) 14, chol. (mg) 50, sat. fat (g) 6, carb. (g) 64, Trans fatty acid (g) 3, fiber (g) 1, sugar (g) 30, pro. (g) 5, vit. A (IU) 292, sodium (mg) 720, calcium (mg) 101, iron (mg) 2, Starch () 2, Other Carb () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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