Deluxe Bisquick Sour Cream Coffee Cake

Submitted by Chef #1404403

"I loved the Classic Coffee Cake, but I wanted it to be more moist and I really like stuff in it. So here is the modified version. Enjoy!"

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 1 cake
• Serves: 12

ingredients

• CAKE

• 2 cups Bisquick
• 1 cup sugar
• 2⁄3 cup butter
• 2 eggs
• 1 cup sour cream

• TOPPING AND FILLING

• 1 1⁄2 cups brown sugar
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 cup raisins (soaked) or 1 cup cranberries (soaked)
• 2 cups walnuts or 2 cups pecans

directions

1. 1. Heat oven to 325 degrees(300 degrees for convect).
2. 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
3. 3. Grease 9 x 13 pan.
4. 4. Combine all cake ingredients in medium bowl.
5. 5. Mix on medium speed until batter becomes fluffy.
6. 6. Spread half of batter in pan.
7. 7. Drain raisen/cranberries and put in a bowl.
8. 8. Mix in the rest of topping/filling ingredients.
9. 9. Spread half of topping/filling over batter in pan.
10. 10. Spread the rest of batter over top.
11. 11. Repeat with remaining topping/filling.
12. 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
13. 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.

Reviews

[Nancy N.]

Original bisquick recipe is too dry so I tried this, it was a goopy mess, too much topping, no cake. Maybe if you double the cake portions it could be good.