Bisquick Coffee Cake Recipe

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Bisquick coffee cake saves time when feeding guests! Sour cream and buttery streusel give this quick coffee cake tang and sweetness.

INGREDIENT

For the streusel topping: – ⅔ cup Bisquick mix – ⅔ cup packed light brown sugar – 1 teaspoon pumpkin pie spice – ¼ cup unsalted butter cold – ½ cup chopped pecans optional For the cake: – 2 cups Bisquick mix – 2 tablespoons light brown sugar – ½ teaspoon pumpkin pie spice – ⅔ cup sour cream – ¼ cup milk – 1 egg – 1 teaspoon pure vanilla extract

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INSTRUCTION

Preheat oven to 375°F. Spray a 9-inch round cake pan. Set aside. In a bowl, mix ⅔ cup Bisquick, ⅔ cup brown sugar, and 1 teaspoon pumpkin pie spice for the streusel. Mix butter with a pastry blender until chunky. Stir in pecans. Set aside.

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Step 1

Mix the remaining Bisquick, brown sugar, and pumpkin pie spice in a large basin. Carefully mix sour cream, milk, egg, and vanilla. Place half the batter in the cake pan.

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Step 2

Evenly spread half the streusel. Cover with remaining cake batter and streusel. Bake until a toothpick inserted into the cake comes out clean, 30–35 minutes.

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Step 3

Nutrition

– Serving: 1slice |  – Calories: 323kcal |  – Carbohydrates: 39g |  – Protein: 4g |  – Fat: 17g |  – Saturated Fat: 6g |  – Polyunsaturated Fat: 2g |  – Monounsaturated Fat: 7g |  – Trans Fat: 0.2g |  – Cholesterol: 39mg |  – Sodium: 427mg |  – Potassium: 136mg |  – Fiber: 1g |  – Sugar: 21g |  – Vitamin A: 276IU |  – Vitamin C: 0.4mg |  – Calcium: 104mg |  – Iron: 1mg |

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