This is another recipe from Angie’s cookbook. I made it for my parents as a Valentine’s Day gift. I thought a baked gift would be great since my parents would have to drive me to pick out a gift because I can’t see what I am doing. Ha-ha
This is a delicious coffee cake, perfect for breakfast or a snack. The cake is easy to mix by hand, no need to get out your mixer, just use a large mixing bowl. Check the cake with a toothpick, the amazing streusel topping makes it so you can’t tell when the cake is golden brown. We used an 8-8 inch square disposable pan because we do not have a round cake pan. I used a gluten free pancake/baking mix because my grocery store was out of bisquick and it was fine; I also used sweetened vanilla almond milk.
The streusel topping is sweet, but the cake is not overpowering in sweetness. It is the perfect balance. My dad said: “It’s a keeper.”
Your house is going to smell amazing!
Thanks for the recipe Angie, we love it!
Streusel Coffee Cake
2 cups Bisquick baking mix (gluten free bisquick)
½ cup milk (Almond Milk)
2 tablespoons white sugar
1 egg, beaten
Heat oven to 375°.
Grease a 9-inch round pan. Combine above ingredients until well blended. Spread in pan.
Sprinkle batter with Streusel Topping.
Bake 18 to 22 minutes or until golden brown. Serve warm.
1/3 cup Bisquick mix (gluten free bisquick)
1/3 cup packed brown sugar
2 tablespoons margarine or butter
½ teaspoon ground cinnamon
Stir all ingredients until crumbly.
The cake is done when a toothpick comes out clean.