Quick Bisquick Velvet Crumb Coffee Cake

Growing up, Bisquick was always in our pantry, but we mainly used it for pancakes and biscuits. I didn’t discover their coffee cake recipe until my college roommate made it one lazy Sunday morning. The smell of cinnamon and butter filled our tiny apartment, and I couldn’t believe something so good came from that familiar yellow box.

Now, this coffee cake has become my go-to when I need something quick and cozy for breakfast company. It’s pretty much impossible to mess up, and the crumb topping turns out perfect every time – even if you’re still on your first cup of coffee. The best part? You probably already have everything you need in your kitchen.

What Kind of Bisquick Should I Use?

The original Bisquick mix is your best bet for this coffee cake, though the Heart Smart version can work in a pinch if you’re watching your fat intake. While you might spot store-brand baking mixes on the shelf, stick with genuine Bisquick for this recipe – it has a specific blend of flour, shortening, salt, and leavening agents that’s been perfected over decades. Just make sure your Bisquick isn’t too old, as the leavening agents can lose their punch over time. A quick tip: give the box a shake before measuring to make sure all the ingredients are well mixed, since the contents can settle during storage.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this coffee cake recipe:

• Bisquick™ Original Baking Mix: While Bisquick is the star here, you can make your own mix by combining 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, 3/4 teaspoon salt, and 3 tablespoons cold butter cut into the flour mixture.
• Milk: Any type of milk works here – whole, 2%, almond, or soy milk. You can even use water in a pinch, though the cake won’t be quite as rich.
• Vegetable oil: Feel free to use melted butter, canola oil, or coconut oil instead. Each will work just fine in equal amounts.
• Coconut: Not a coconut fan? Simply leave it out or replace with extra chopped nuts or even raisins for a different twist.
• Nuts: Any chopped nuts work well here – walnuts, pecans, almonds, or even a mix. If you need to avoid nuts, try using rolled oats instead for that nice crunch.
• Brown sugar: Out of brown sugar? Mix regular white sugar with a teaspoon of molasses, or just use white sugar on its own.

Watch Out for These Mistakes While Baking

The biggest challenge when making this coffee cake is overmixing the batter – you’ll want to stir just until the ingredients are combined, as overmixing can lead to a tough, dense cake instead of the tender, velvety texture we’re after.

A common mistake is skipping the room temperature ingredients – cold eggs and milk can cause the batter to curdle and bake unevenly, so let these ingredients sit out for about 30 minutes before starting.

When it comes to the crumb topping, avoid pressing it too firmly into the batter – a light sprinkle of the coconut-nut mixture will create those perfect, crispy crumbs that make this cake special.

For the best results, check your cake about 5 minutes before the recommended baking time, as different ovens can vary significantly in temperature, and an overbaked coffee cake can quickly become dry and crumbly.

What to Serve With Coffee Cake?

This sweet breakfast cake pairs perfectly with your morning cup of coffee or tea – that’s why they call it coffee cake after all! For a complete breakfast spread, I like to add some fresh fruit on the side, like berries or sliced peaches, which help balance out the cake’s sweetness. If you’re serving this for brunch, consider adding some savory options like scrambled eggs or crispy bacon to create a nice contrast with the sweet, coconutty cake. A dollop of whipped cream or a scoop of vanilla yogurt on the side can also make this treat extra special.

Storage Instructions

Counter Storage: This coffee cake stays fresh at room temperature for up to 2 days when kept in an airtight container. Just make sure to let it cool completely before storing. I like to place a paper towel under and over the cake to absorb any excess moisture and keep that crumb topping nice and crispy.

Refrigerate: For longer storage, pop your coffee cake in the fridge in a sealed container. It’ll stay good for up to 5 days, though the crumb topping might soften a bit. No worries though – it’s still just as tasty!

Freeze: This cake freezes really well! Cut it into portions, wrap them individually in plastic wrap, then place in a freezer bag. It’ll keep for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge or for a couple hours on the counter.

Warm Up: Want that fresh-baked taste? Pop a slice in the microwave for 10-15 seconds, or warm it in the oven at 250°F for about 5 minutes. It’ll taste almost like it just came out of the oven!

Preparation Time	10-15 minutes
Cooking Time	32-39 minutes
Total Time	42-54 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 240-250 g

Ingredients

For the cake:

• 1/2 cup sugar
• 1 tsp vanilla extract (I use McCormick pure vanilla extract)
• 1/2 cup milk
• 2 tbsp vegetable oil
• 1 egg
• 1.5 cups Bisquick baking mix (original preferred for best texture)

For the coconut topping:

• 1/3 cup packed brown sugar
• 3 tbsp softened butter
• 1/4 cup chopped nuts (pecans or walnuts work great)
• 2 tbsp milk
• 1/2 cup shredded coconut (I use Baker’s Angel Flake coconut)

Step 1: Prepare the Oven and Cake Pan

Preheat your oven to 350°F (175°C).

Prepare your baking pan by greasing and flouring either a 9-inch round cake pan or an 8-inch square pan.

This will help prevent the cake from sticking to the pan, ensuring an easy release after baking.

Step 2: Mix the Cake Batter

In a large bowl, combine your Cake ingredients.

Use an electric mixer to beat the mixture on low speed for 30 seconds, making sure to scrape the bowl constantly to incorporate all ingredients evenly.

After that, increase the mixer speed to medium and continue beating for another 2 minutes, occasionally scraping the bowl for even mixing.

Step 3: Bake the Cake

Pour the prepared cake batter into your greased and floured pan.

Place the pan in your preheated oven and bake for 30 to 35 minutes.

Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done.

Let the cake cool slightly after removing it from the oven.

Step 4: Prepare and Add the Coconut Topping

While the cake is cooling, mix the Coconut Topping ingredients in a small bowl.

Once the cake has cooled slightly, spread the topping evenly over the surface of the cake.

Ensure the entire top is covered for the best flavor and appearance.

Step 5: Broil the Topping

Set your oven control to broil and place the cake about 3 inches from the heat source.

Broil the cake for 2 to 4 minutes, watching closely, until the coconut topping becomes golden brown.

This will create a deliciously crispy top layer.

Step 6: Serve and Enjoy

Once the topping is perfectly broiled, remove the cake from the oven and allow it to cool slightly before serving.

Enjoy your cake as a delightful treat or dessert, ideally while still warm for the best flavor and texture experience.