Prep 15 mins
Cook 35 mins
Years ago I use to make coffee cakes all the time. This was one of my favorites.
- 1⁄4 cup brown sugar
- 1⁄4 cup nuts, chopped
- 1 tablespoon unsweetened cocoa powder
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon instant coffee crystals
- 1⁄3 cup butter
- 3⁄4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1⁄2 cups Bisquick baking mix
- 3⁄4 cup plain yogurt
- powdered sugar, for dusting
- In a small bowl, combine brown sugar, nuts, cocoa powder, cinnamon, and coffee crystals; set aside.
- In a mixer bowl, beat butter on medium speed of an electric mixer for 30 seconds. Add the sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Add Bisquick and yogurt alternately to beaten mixture, stirring just until combined.
- Spoon about half of the batter into a greased 8-inch square baking pan. Sprinkle nut mixture on top. Spoon remaining batter over all. With a narrow spatula, swirl to marble. Bake in a 350°F oven for 35 to 40 minutes, or until done. Cool slightly on a wire rack. Dust lightly with powdered sugar.
I don't know if my original review of this cake went through or not, so I'll post again. I looove this coffee cake, and I was so upset when I lost my home and gardens book with this in it. Thank you Barb for posting it! I bring it to brunches, parties, and friends houses. It's really easy, and always delights everyone. I tend to make a few changes: I leave out the nuts most of the time. I use a packet or two of instant coffee instead of measuring (I have packets on hand, not a jar of the stuff). I normally use pancake mix instead of biscuit, not sure if there's a difference, but I think it tastes better. Also, be careful not to stir it too much, or you will mix in your swirl. The swirl makes this cake, once or twice through is enough. Delicious!