Derinda’s Kid-Friendly Coffee Cake

Coffeecake Derinda's way

The following people may be affected beneficially by this recipe:

• Picky eaters
• Harried cooks
• Beginner cooks
• Night owls (You can make it the night before)
• People who like sweets with their morning coffee
• Sentimental members of my family who have eaten breakfast at my sister’s house

This family recipe comes from my niece, Derinda. She describes it as “the coffeecake Mom always made on Saturday when I was a kid. Now my kids LOVE it. I like it because I can prepare it at night, put it in the fridge, and cook it in the morning. It is adapted from the Bisquick box recipe.” Thanks Derinda for sharing.

Note the original recipe includes no nuts, chocolate or unusual spices or flavorings making it perfect for kids or people with allergies. I added pecans (1/4 cup) and chopped semi-sweet chocolate (1-2 ounces) to the cake pictured below and it was delicious! I can only imagine what it would taste like with almonds, chopped candy bars, butterscotch chips, etc.

Coffeecake with pecans and chopped chocolate

If you want your cake to have deep valleys full of cinnamon-sugar-buttery-goodness like you see in the first picture, make the topping like Derinda does. Melt the butter and stir with a spoon. Drop it over the dough.

If you prefer a more even topping, do it like her mother, Kay. Cut cold butter into sugar-Bisquick mixture with a fork or rub it together with your fingers then sprinkle evenly over the dough.

Topping Kay's way

Note to my friends who think I never use a mix: Sometimes there is not enough daylight or energy for baking from scratch no matter how much you want to. Thank goodness for baking mixes in those times. Besides, it’s the way this family tradition has always been made.

Derinda’s Coffee Cake

1 8 0r 9-inch cake

Ingredients:
Batter
1-1/3 cup Bisquick
3 tablespoons sugar
2 teaspoons melted butter
1/2 cup cold milk
1 egg

Topping
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup Bisquick
1/4 cup melted or cold butter (See Third Step)

Directions:
First: Preheat oven to 400 degrees F. Grease 8 or 9-inch round layer pan. (Square will also work.)

Second: Stir together Bisquick and sugar in medium bowl. In separate bowl, melt butter in the microwave for 30 seconds. (I use a 2-cup Pyrex measuring cup). Add milk and egg to butter and whisk well.  Combine liquids with Bisquick and stir just until mixed. Spread in prepared pan. Don’t worry if there doesn’t seem to be enough batter.  The topping adds a lot.

Third: Mix sugar. cinnamon and Bisquick with melted butter and distribute evenly over the top of batter in the pan. OR mix sugar, cinnamon and Bisquick together with a fork. Cut butter into dry ingredients with a fork or your fingers and sprinkle over batter in the pan.

Fourth: Bake until golden brown and toothpick comes out clean. 13-14 minutes if using 9-inch pan; 20-21 minutes if using 8-inch pan.

Serve warm.

May be mixed the night before, covered and refrigerated before baking in the morning.  Add a few extra minutes to baking time.

Other family favorites for breakfast…

Cinnamon Raisin Biscuits

My Cinnamon Rolls

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