Coffee cake without the coffee

I am not a coffee drinker.

Correction — I am not a real coffee drinker.

I like to have a cup of General Foods International Coffee in the morning — French vanilla, thank you very much. And I will occasionally get a caramel Frappuccino from Starbucks when I can justify the cost. And the calories.

That’s not real coffee, though. Real coffee is dark black, brewed in a coffee pot and has a taste I never quite took a liking to. I figured if I didn’t start drinking coffee regularly when my kids were babies, it just wasn’t going to happen.

My husband isn’t a coffee guy, either. The only time we break out our old, cracked, coffee pot is when his mom visits. (Seriously, the coffee pot has a huge crack in it, but we can’t justify buying a new one when we use it three times a year — tops.)

Despite the lack of coffee drinking in my house, I love coffee cake. It’s an excuse to have cake for breakfast! Who wouldn’t get behind that?

I made coffee cake the other day, specifically so my younger sister would eat something on the drive to work. I no longer make her muffins because she insists on throwing them at my car windshield in the morning. I don’t know why. It’s now her thing.

Side note: Did you know younger siblings can still be annoying at 24? Good thing I love her to pieces — when she doesn’t have a muffin in her hand.

COFFEE CAKE

For the topping, you need:

  • 1/3 cup Bisquick
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon of cinnamon (I like to add a bit more since I love cinnamon!)
  • 2 tablespoons of margarine or butter

Mix the first three ingredients together. Then cut in the margarine with a fork or pastry blender until the mixture is crumbly.

For the batter you need:

  • 2 cups of Bisquick
  • 2 tablespoons of sugar
  • 2/3 cup of milk
  • 1 egg

Preheat oven to 375 degrees.

Mix all the batter ingredients together and spread in your prepared pan. Now sprinkle that with the Streusel topping. If you’d like, you can take a butter knife and zig-zag it through the topping for a marbled effect.

Pop it in the oven and bake it for 18 to 22 minutes. It should look golden brown on top when it’s done. Let it cool for just a few minutes so it will come out of the pan nicely. It is best eaten warm and not thrown at a car!

Recipe courtesy of Bisquick

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2 responses

  1. I only throw because I like the sound muffins make upon impact. I still devour them afterwards. And just so you know, I will continue to throw your breakfast delights at your vehicle no matter their consistency. It is a science experiment of sorts, a very tasty science experiment. Don’t get in the way of science, Meredith.

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