Easy Coffee Cake Using Baking Mixes

Quick answer

• Yes, you can make coffee cake using a baking mix like Bisquick.
• The key is to adapt a standard coffee cake recipe to incorporate the baking mix.
• You’ll typically need to adjust the liquid and fat content slightly.
• Expect a slightly different texture than a from-scratch cake, but still delicious.
• Focus on adding the characteristic streusel topping and a simple glaze.

Who this is for

• Home bakers looking for a quick and easy dessert.
• Those who want to make coffee cake but don’t have all-purpose flour on hand.
• Beginners who want a reliable recipe with fewer measuring steps.

What to check first

Baking Mix Type

• What to check: Ensure you’re using a baking mix designed for biscuits or pancakes, as these have the right leavening and fat content.
• Why it matters: Different mixes have varying amounts of flour, leavening agents (like baking powder and baking soda), and fat. A mix designed for biscuits or pancakes will provide a good base for a cake-like texture.
• Common mistake: Using a mix designed for something else, like cornbread, which will significantly alter the flavor and texture.

Recipe Adaptation

• What to check: Have a standard coffee cake recipe handy to use as a guide for ingredient ratios.
• Why it matters: Baking mixes often contain leavening and salt, so you may need to adjust or omit some from your chosen recipe. You’ll also need to consider how the mix’s fat content interacts with the recipe’s fat.
• Common mistake: Following a traditional recipe exactly without accounting for the ingredients already present in the baking mix.

Streusel Topping Ingredients

• What to check: Gather your ingredients for the streusel topping: flour (or more baking mix), sugar (brown and granulated), cinnamon, and butter.
• Why it matters: The streusel is a signature component of coffee cake, providing texture and flavor contrast. Ensuring you have the right components is crucial for that classic coffee cake experience.
• Common mistake: Forgetting to make the streusel or using incorrect proportions, leading to a topping that is too dry, too wet, or lacks flavor.

Glaze Ingredients (Optional)

• What to check: If you plan to add a glaze, have powdered sugar, milk or coffee, and vanilla extract ready.
• Why it matters: A simple glaze adds a touch of sweetness and visual appeal, enhancing the finished coffee cake.
• Common mistake: Making a glaze that is too thin or too thick, making it difficult to apply evenly.

Step-by-step (brew workflow)

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch or 9×13 inch baking pan, or line it with parchment paper.

• What “good” looks like: The oven is at the correct temperature, and the pan is evenly coated to prevent sticking.
• Common mistake: Not preheating the oven fully or not greasing the pan adequately. This leads to uneven baking and a cake that sticks.

Make sure you have the right size baking pan ready. An 8×8 inch or 9×13 inch pan works well for this recipe, providing enough space for the cake to bake evenly.

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2. Make the Streusel Topping: In a medium bowl, combine 1 cup of baking mix (or all-purpose flour), 1/2 cup of packed brown sugar, 1/4 cup of granulated sugar, and 1 teaspoon of ground cinnamon. Cut in 1/2 cup (1 stick) of cold, unsalted butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.

• What “good” looks like: The mixture is crumbly and holds together when squeezed but isn’t greasy or a solid dough.
• Common mistake: Overmixing the butter, which can create a paste instead of crumbs, or using melted butter, which won’t create the desired texture.

To get the perfect crumbly texture for your streusel, a pastry blender is a fantastic tool. It helps cut the butter into the dry ingredients evenly, ensuring a delicious topping.

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3. Combine Dry Ingredients: In a large bowl, whisk together 2 cups of baking mix, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt (omit salt if your mix is salted).

• What “good” looks like: All dry ingredients are evenly distributed.
• Common mistake: Not whisking thoroughly, leading to pockets of leavening or sugar in the finished cake.

4. Combine Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1/2 cup of milk, and 1/4 cup of melted butter or vegetable oil.

• What “good” looks like: The egg is fully incorporated into the liquids.
• Common mistake: Not fully whisking the egg, which can result in streaks of cooked egg in the cake.

5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix; a few lumps are okay.

• What “good” looks like: A thick batter that is just combined. Overmixing develops gluten, making the cake tough.
• Common mistake: Overmixing the batter, which can result in a dense, tough cake.

6. Add Coffee Flavor (Optional): If you want a coffee flavor, you can substitute 1-2 tablespoons of strong brewed coffee or espresso for some of the milk in the wet ingredients. Alternatively, add 1-2 teaspoons of instant coffee granules to the dry ingredients.

• What “good” looks like: The coffee flavor is subtle or as strong as you desire.
• Common mistake: Adding too much liquid if using brewed coffee, which could make the batter too thin.

7. Pour Batter into Pan: Spread the batter evenly into the prepared baking pan.

• What “good” looks like: The batter is distributed in a relatively uniform layer.
• Common mistake: Not spreading the batter evenly, leading to uneven baking and some parts being thicker than others.

8. Add Streusel Topping: Sprinkle the prepared streusel topping evenly over the batter.

• What “good” looks like: The entire surface of the batter is covered with the crumb topping.
• Common mistake: Clumping the streusel in some areas and leaving others bare, resulting in uneven texture and appearance.

9. Bake the Cake: Bake for 25-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The topping should be golden brown.

• What “good” looks like: The cake is golden, springs back when lightly touched, and a tester comes out clean.
• Common mistake: Underbaking (cake is gooey inside) or overbaking (cake is dry and hard).

10. Cool the Cake: Let the cake cool in the pan on a wire rack for about 15-20 minutes before attempting to glaze or serve.

• What “good” looks like: The cake has set up enough to be handled but is still warm enough for glaze to melt slightly.
• Common mistake: Trying to remove the cake from the pan too soon, causing it to break, or letting it cool completely before glazing, making the glaze not adhere well.

11. Prepare and Apply Glaze (Optional): While the cake cools, whisk together 1 cup of powdered sugar, 1-2 tablespoons of milk or strong brewed coffee, and 1/2 teaspoon of vanilla extract until smooth. Drizzle over the slightly cooled cake.

• What “good” looks like: A smooth, pourable glaze that coats the cake nicely.
• Common mistake: Making the glaze too thin (runs off) or too thick (hard to drizzle).

12. Serve: Once the glaze has set slightly, cut the coffee cake into squares and serve.

• What “good” looks like: Cleanly cut slices with a moist cake and a delicious streusel topping.
• Common mistake: Cutting the cake while too hot, leading to messy slices.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your baking mix already contains salt, then omit the salt from the dry ingredients because the mix is likely seasoned.
• If you want a stronger coffee flavor, then add 1-2 tablespoons of strong brewed coffee to the wet ingredients because this will infuse the batter directly.
• If the streusel topping seems too dry, then add a tiny bit more melted butter (1 teaspoon at a time) because it needs enough fat to clump.
• If the streusel topping seems too wet, then add a bit more flour or baking mix (1 tablespoon at a time) because it needs to be crumbly.
• If your oven tends to bake hot, then reduce the baking temperature by 25°F (about 15°C) because this prevents the outside from burning before the inside is cooked.
• If you don’t have milk for the glaze, then use strong brewed coffee or even water because these liquids will still dissolve the powdered sugar.
• If you prefer a less sweet cake, then reduce the sugar in the streusel topping slightly because it’s the primary source of sweetness in that layer.
• If the cake tester comes out with wet batter, then continue baking for 3-5 minute intervals because it needs more time to cook through.
• If the cake tester comes out with moist crumbs, then the cake is done because this indicates it’s cooked through but not dry.
• If you want a richer flavor, then use butter instead of vegetable oil in both the cake batter and the streusel because butter adds more depth.
• If the cake seems to be browning too quickly on top, then loosely tent it with aluminum foil because this will protect the streusel and cake from burning.

FAQ

Can I use a different type of baking mix?

Generally, it’s best to use a baking mix designed for biscuits or pancakes, as these have a balanced leavening and fat content suitable for cakes. Other types, like cornbread mix, will drastically change the outcome.

How do I make the coffee cake moist?

Ensure you don’t overmix the batter, as this develops gluten and makes the cake tough. Also, be careful not to overbake the cake; remove it from the oven as soon as a toothpick comes out clean.

What if I don’t have brown sugar for the streusel?

You can substitute granulated sugar for brown sugar, but the texture and caramel notes will be slightly different. For a closer result, you can mix granulated sugar with a little molasses.

Can I add anything to the coffee cake batter?

Yes, you can add about 1/2 cup of chocolate chips, chopped nuts, or even some instant coffee granules to the batter for extra flavor and texture.

How long will coffee cake last?

Coffee cake typically stays fresh at room temperature for 2-3 days when stored in an airtight container. For longer storage, it can be refrigerated for up to a week or frozen.

What is the best way to store leftover coffee cake?

Store cooled coffee cake in an airtight container or wrap it tightly with plastic wrap and then aluminum foil to prevent it from drying out.

Can I make this recipe gluten-free?

You would need to use a gluten-free baking mix that is formulated as a 1-to-1 substitute for all-purpose flour. Results may vary depending on the specific gluten-free blend used.

How do I get a good streusel topping?

The key is to use cold butter and cut it into the dry ingredients until it resembles coarse crumbs. Don’t overwork it, as this can melt the butter and make it greasy.

What this page does NOT cover (and where to go next)

• Specific brand comparisons of baking mixes. (Next, explore reviews of popular baking mixes.)
• Advanced cake decorating techniques. (Next, look for resources on frosting and piping.)
• Detailed explanations of gluten-free or vegan baking substitutions. (Next, research specialized gluten-free or vegan baking blogs.)
• Historical origins of coffee cake. (Next, explore culinary history resources.)
• Troubleshooting specific baking mix brands. (Next, check the manufacturer’s website for their recommended recipes and tips.)