Double-Streusel Coffee Cake
Recipe from Betty Crocker

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.


Double-Streusel Coffee Cake

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Servings: 6 servings
Prep Time: 15 mins
Total Time: 1 hr 10 mins
Related Categories: Coffee Cake, Coffee Cake, Coffee Cakes
 
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Ingredients
Streusel
  • 2/3   cup
    Original Bisquick® mix
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  • 2/3   cup
    packed brown sugar
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  • 1   teaspoon
    ground cinnamon
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  • 3   tablespoons
    cold butter or margarine
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Coffee Cake
  • 2   cups
    Original Bisquick® mix
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  • 1/2   cup
    milk or water
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  • 2   tablespoons
    granulated sugar
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  • 1 1/2   teaspoons
    vanilla
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  • 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 2/3 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:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 410 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g, Trans Fat 2 1/2g); Cholesterol 50mg; Sodium 720mg; Total Carbohydrate 64g (Dietary Fiber 1g, Sugars 30g); Protein 5g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 10%. Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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