My mother’s always been an avid baker. She makes pies and sugar cookies (and tomato sauce) from scratch, always. For other things, she’s not above grabbing a mix. It’s a nice balance. Her behavior around baking is one of the many reasons I don’t judge people who use mixes. In fact, I find people who insist that everything must be made from scratch insufferable. If you want to make everything from scratch, go to it! But don’t make other people feel bad about how they bake and eat. (steps off soapbox.)
One of the things that my mom never made from scratch was her “quick” coffee cake. She made a sour cream coffee cake from scratch. She’d make it for Tupperware parties, baby showers, and funeral gatherings.
For us, on a Wednesday, she’d make a Bisquick coffee cake.
To me, it was pretty much the best thing ever. What I didn’t realize was that it was also the easiest thing ever.
Unlike my mom, we need to make homemade, gluten-free Bisquick. (If you’re wondering why, since Bisquick sells a gluten-free version of their classic pantry staple, it’s because classic bisquick comes with the shortening included. The gluten-free bisquick, at this writing, does not include the shortening. You need to add butter or shortening yourself. Well, if I have to do that, I might as well save some dolla billz and mix up my flour blend too.)
Once you whip up a batch of homemade gluten-free bisquick, this cake is incredibly easy to make. INCREDIBLY.
It’s so easy that I don’t mind making a pan on Christmas Eve or, just as my mom did, on any random weeknight when I want “a little something.” You know that mood, right?
The only downside to this recipe is that it doesn’t keep really well. After two days, it tends to dry out a little. Confession: this doesn’t bother me in the least. I eat the slightly dry coffee cake with a cup of coffee of tea. However, if you don’t like dry cake, slice the cake as soon as it cools, wrap well and freeze. When you’re in the mood for coffee cake, thaw a slice for a few seconds in the microwave.
Gluten-Free "Bisquick" Coffee Cake
For the Streusel
- 1/3 cup homemade Bisquick™ (1 1/2 ounces; 40 grams)
- 1/3 cup packed brown sugar (2 1/2 ounces; 70 grams)
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter or coconut oil, cold, cut into 1-tablespoon pieces
For the Cake
- 2 cups Homemade gluten-free Bisquick (8 1/2 ounces; 240 grams)
- 2/3 cup milk or water (5 1/3 ounces; 150 grams)
- 2 tablespoons granulated sugar (3/4 ounce; 24 grams)
- 1 large egg (about 1 3/4 ounce; 50 grams, out of shell)
- Heat oven to 375°F. Grease 9-inch round pan with nonstick cooking spray.
- Prepare the streusel: In a small bowl, stir together homemade Bisquick, brown sugar, and cinnamon. Add butter. Rub together until no large pieces of butter remain. Mixture will be crumbly. Set streusel aside.
- Prepare the cake: In a medium bowl, combine homemade Biquick, milk, granulated sugar, and egg. Whisk to combine. Spread half the batter into the prepared pan. Sprinkle half of the streusel mix evenly over the top of the cake. Spread remaining batter into pan. Sprinkle remaining streusel over the top of the cake.
- Bake cake until golden brown. A cake tester inserted into the middle of the cake should come out clean, about 18 to 22 minutes. Allow cake to cool in pan.