Holiday Baking and Snacks- Part 2

This recipe has a lot of history with me. It reminds me of snowy school mornings when my mom would make this for breakfast while we started opening our textbooks.

This coffee cake is so light and buttery. It just melts in your mouth. It's paired perfectly with a cup of coffee and tastes best warm, right out of the oven.




Velvet Crumb Coffee Cake
1 1/2 cups Bisquick mix
1/2 cup sugar
1/2 cup milk (I used unsweetened vanilla almond milk- I like it in everything!)
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Whisk all ingredients in a medium mixing bowl until smooth. Pour into a greased 8" round or square baking pan.

Crumb Topping
3 tablespoons cold butter
3 tablespoons Bisquick mix
3 tablespoons brown sugar

Using a butter knife, cut butter into the brown sugar and Bisquick mix until small pieces form.


Evenly sprinkle crumb topping over coffee cake batter.



Bake at 350 degrees for 25 minutes. Let cool for 5 minutes. Serve.