Bisquick Coffee Cake

Bisquick Coffee Cake With Sour Cream

This Bisquick Coffee Cake is one of my favorite recipes. I’ve been making it for years and everyone loves it. It used to be on the back of the Bisquick box but they replaced it a few years ago.


I love the simplicity of the recipe! Perfect for when I need a quick homemade breakfast cake to serve.

There’s never any leftover and it makes the house smell SO good. Best when served right away, but still good with a tall glass of milk later in the day.

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Bisquick Coffee Cake
A delicious, quick to make coffee cake made with Bisquick and featuring sour cream. The Bisquick/brown sugar struesel topping is not essential but adds so much to the overall cake it would be a shame to leave it off! 
Course: Dessert
Cuisine: American
  • 2 cups Bisquick
  • 2/3 cup water or 2⁄3 cup milk
  • 1 egg
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons vanilla
  • 2/3 cup Bisquick
  • 2/3 cup brown sugar
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter
  1. Preheat oven to 400 degrees.
  2. Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
  3. Mix dough ingredients and put in baking dish.
  4. Mix topping ingredients with a fork or pastry mixer until crumbly.
  5. Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.
  6. Bake for 25 minutes.



Tips And Tidbits About Bisquick Coffee Cake

Coffee cakes have been on the American scene for over 100 years. They probably have a German ancestry since a lot of the terminology associated with coffee cakes are German. Such as “streusel topping”.

There is no coffee in coffee cake! Well, there might have been at one time but today’s coffee cakes are usually simple cakes with spices and sometimes fruit or nuts. Almost all of them feature a streusel topping or a glaze of some kind.

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Recipe based on one by bungalowten
Photo by May I Have That Recipe