I don’t think I’ve ever been secretive about my love of all things sweet and this recipe is one of my all time favorites. My mom used to make it all the time when I was a kid and even now sometimes when I’m home for a weekend. It is just endlessly delicious.

I claim zero credit for this recipe though, let’s be clear. This is a lightly modified version of the classic Bisquick coffeecake that used to be on the box. Though it’s no longer on there, I was able to track it down online and boy am I ever glad I did. It’s easy to put together and even easier to eat.

Note: you can halve the recipe and make it in an 8×8 or pie pan, this recipe makes a 9×13 inch coffeecake, but I can’t estimate servings since I would eat half of it in one sitting and I’m pretty sure it serves more than 2.

Easy Streusel Coffeecake
Original recipe from: Bisquick

Ingredients
Batter:
4 cups Bisquick
1 1/3 cup milk
2 eggs
1/3 cup sugar
1 tsp vanilla

Topping:
1 1/3 cup Bisquick
1 1/3 cup brown sugar
1 teaspoon cinnamon
8 tablespoons butter

Directions
1. Preheat the oven to 400 degrees, grease a 9×13 inch pan.

2. Mix all the batter ingredients together, pour into greased pan (and there will be some small lumps, that’s okay!)

3. Mix the Bisquick, brown sugar and cinnamon together.

Cut the butter into small pieces and mix in with a fork or your fingers until it’s all well blended together. I recommend fingers over forks, but that’s just me.

4. Pour streusel over the top, then use a butter knife and cut lines up and down and across to get a little of the streusel into the cake. You can skip this step, but I wouldn’t.

5. Bake at 400 for approximately 30-45 minutes, depending upon your oven. Mine cooks insanely hot, so just cook until a toothpick comes out clean, checking regularly.

6. Enjoy!

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