Bisquick Double Streusel Coffee Cake
Chopped pecan in stresses and drizzled icing can also be used.
- 2/3 cup Original Bisquick mix
- 2/3 cup Splenda brown sugar substitute
- 1 teaspoon ground cinnamon
- 3 tablespoons firm butter
- Coffee cake:
- 2 cups Original Bisquick mix
- 1/2 milk or water
- 2 tablespoon Splenda
- 1 1/2 teaspoons vanilla extract
- 1 beaten egg
Adapted from google.com
Preheat oven 375. Spray bottom and sides of a 9" round or square pan with cooking spray. In small bowl mix 2/3 cups Bisquick mix, brown sugar and cinnamon. Cut in butter, using pastry blender or use 2 knives pulling through ingredients in opposite directions, until mixture looks like fine crumbs; set aside.
In medium bowl, stir all coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about 3/4 cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top.
Bake 20 24 minutes or until golden brown. Can be served warm or cool.