1 of 12

Write now Article Tools

Its probably there in your pantry right now, magnificent, multi-purpose Bisquick Baking Mix. You've used Bisquick for biscuits and pancakes in a flash, ever try using it to bake a luscious coffeecake? For a taste treat try these fresh recipes.

-Walnut Chai Coffeecake

Cake:

1 1/2 cups Bisquick Baking Mix
1/2 cup sugar
1/2 cup water
2 tbsp canola oil
2 tsp. vanilla
1 egg

Topping

1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. allspice
1 1/2 cups all purpose flour
1/2 cup chopped walnuts
1/2 cup very soft butter

Glaze

1/2 cup powdered sugar
2 tbsp. milk

Preheat oven to 350oF.

In a medium sized bowl combine all the dry ingredients for topping. Stir together. Add the butter and mix together, making various sizes of clumps. Reserve.

In another bowl add the ingredients for the cake and mix well. Pour into a well buttered 8 inch cake pan. Sprinkle with ALL of the crumbly topping and then press softly with your fingers to push the topping into the cake slightly.

Bake 30-35 minutes or until toothpick inserted into center comes out clean. Add the milk and powdered sugar together and whisk. Drizzle over the cooled coffeecake before serving. Delicious!

We have a pretty nectarine tree in our back yard. Every year I protect the fruit on this tree from the Squirrels, Colorado Blue-Jays and insects for weeks so that I can pluck them myself! I usually get between 10-20 of these small juicy nectarines each summer. We eat a few, then I peel and slice the rest and freeze them. We enjoy fresh nectarines all winter long. I developed the following recipe using those sliced fruits of my labor!

-Nectarine Upside-down Crumb Coffeecake

Nectarine layer:

1/3 cup brown sugar
1/3 cup butter
2 sliced fresh nectarines, if using frozen, thaw and drain

Cake layer:

1 1/2 cups Bisquick Baking Mix
1/2 cup brown sugar
1/2 cup water
2 tbsp canola oil
2 tsp. vanilla
1 egg
1 tsp. ground nutmeg

Crumbly layer:

1/3 cup dark brown sugar
3/4 cup granulated sugar
1 1/2 sticks melted butter
1 1/4cups cake Bisquick

Glaze: Optional

1/2 cup powdered sugar
2 tbsp. milk

Preheat oven to 350oF.

This coffeecake goes together in layers.

#1-Nectarine layer:

Place the butter in a 9 inch baking pan, then into the oven to melt the butter. When it is melted add the brown sugar evenly over the butter to cover the bottom of the pan. Let this sit for 2 minutes to allow the butter to be absorbed . Arrange the sliced nectarines evenly over butter/brown sugar.

#2-Prepare the cake portion of the recipe. Mix all ingredients together in a small bowl and pour over the nectarines layer in the cake pan. Reserve.

#3-Crumb layer, which will be the crust when inverted.

Combine all the ingredients in a medium sized bowl. Using a fork, mix ingredients together well then using your fingers break into crumbly pieces and add to the cake pan on top of the cake batter.

Bake for 30-35 minutes or until toothpick inserted into the center comes out clean.

Remove from oven and immediately place serving plate on top of cake and invert it, letting the juices drain down and through the cake for 5 minutes. Remove pan. You may choose to add a glaze to the top of this coffeecake.

This coffeecake is best served warm.

Nothing starts a weekend off better than the aroma of something baking in the oven. Your family will come running to see what's cooking when you bake one for them!

Learn more about this author, Sheila Watson Kraklow.
Click here to send this author comments or questions.

Add your voice

Know something about Recipes: Bisquick coffee cake?
We want to hear your view. Write now!