Bisquick Coffee Cake

"This bisquick coffee cake recipe is one of my favorites. It used to be on the back of the Bisquick box, but they replaced it a few years ago. I'm posting it here not only to share it, but as a backup in case I lose my recipe card :)"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by Marcus F. photo by Marcus F.
photo by Glenise I. photo by Glenise I.
photo by May I Have That Rec photo by May I Have That Rec
Ready In:




  • Preheat oven to 400 degrees.
  • Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
  • Mix dough ingredients and put in baking dish.
  • Mix topping ingredients with a fork or pastry mixer until crumbly.
  • Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.
  • Bake for 25 minutes.

Questions & Replies

  1. When was younger, there was the basic coffee cake recipe and a extra rich variation on the box. I always made the extra rich version. Does anyone recall that? It was wonderful. I would love to find it again.
  2. Could I put frozen blueberries but defrost first to recipe
  3. can i double the recipe for the coffee cake and what measures for ingredients
  4. Will it hurt to add some Xtra sugar and cinn..and brown sugar
  5. I doubled my long do I bake it for in a 10x10??


  1. I made this recipe with a 21 ounce can of apple filling and I increased the cinnamon to 1/2 teaspoon. I cooked it for 25 minutes but it was not long enough for the addition of the filling but i did not discover it until I let it cool and ate three pieces! It was still awesome and not wanting to waste any, I reheated the oven to 400 degrees Fahrenheit and cooked it for an additional 20 minutes in 10 minute increments. That did the trick. The next time I will add 5 minute increments to the original cooking and take note. And finally, the filling added flavor, texture, and the cake was definitely not dry. I couldn't imagine it without filling, but I just have to perfect the cooking time. I hope this helps. :oD
  2. I love this recipe! I always double the topping and score it really deep or it can be a bit dry and floury tasting. I also like to mix up a simple glaze just using leftover-from-the-pot or fresh coffee and powdered sugar and then drizzle it over the top, adds a ton of flavor!
  3. I have made this coffee cake for over 39 years......We love it. I make it just like the recipe stats except I always double the recipe for the topping......we love that topping, the more the merrier.
  4. I love the simplicity of this recipe! I've been making this for years (when I need a quick homemade breakfast cake to serve). I find the original recipe quite dry, therefore, I make the following additions to make it a delicious coffee cake. I add 2 Tablespoons of melted butter, 2 Tablespoons sour cream, and 1 1/2 teaspoon vanilla extract to the batter. I double the topping (plus add approximately 2 tablespoons granulated sugar). Delish!
  5. LOVE to slice apples and put into batter before moist and tasty..only make it this way. Other fruit like peaches may also work well...


  1. Add two tablespoons of sour creme to batter for moisture.
  2. doubled the topping
  3. Been baking Bisquick coffee cake for 45 years . Always delicious, and inexpensive to make
  4. I added more topping
  5. I also have been looking for this recipe for years. Thank you for posting it.



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