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I am looking for a coffee cake recipe; yellow cake with the crumbly topping. Anyone have one?
No - but now you have me craving it.
Gee, thanks, Ann!
Becky, you crack me up!
I'm doing a brunch and could use it also...
Do we have a brunch casserole that is tried and true.
The Ham & Cheese Brunch Squares
Actually, it5 just dawned on me to check Betty Crocker's website. Duh. They had a bunch, but here's one that had high reviews:
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3. Bake 18 to 22 minutes or until golden brown.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.
This one is pretty good... it's not a PC recipe though
Rippled Coffee Cake
1 pkg. (18 1/4 oz) yellow cake mix
1 cup sour cream
2/3 cup vegetable oil
1 cup packed brown sugar
1 Tbsp cinnamon
2 cups confectioner's sugar
1/4 cup milk
2 tsp vanilla extract
In a mixing bowl, combine dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 9x13 baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Combine confectioners' sugar, milk and extract and drizzle over warm cake. Yield: 16-20 servings.
I have done the betty crocker one, just last week. Nobody ate it. I had to throw the whole thing away.
The bisquik one? I'll have to see...
So, I made it. Its not too bad. But I would use yellow cake mix instead of bisquick. It tastes biscuit-y if that makes sense.