Bakers Royale

Make-ahead Coffee Cake

By 20 Comments

The holidays are just around the corner and with that, I’m already planning out my menu. This year I’m hosting Christmas dinner, which means breakfast has to be fast and easy so I can get to dinner prep.

And what can be faster than a make-ahead coffee cake? Okay, maybe a few things like butter and toast, but this is way tastier and almost just as easy.

Here’s another bonus about this Bisquick make-ahead coffee cake, it’s also a one-bowl coffee cake. That’s right, make-ahead and a one bowl coffee cake. Who’s in?

To pull this off, bake the coffee cake; let cool. Keep it covered on the counter overnight. Then make the topping and set it aside in a covered bowl. And 10 minutes before you are ready to serve breakfast, sprinkle the topping on the cake and place it under the broiler until the topping becomes brown and crisp—psst . . . the topping is the best part! Seriously—the brown sugar crunch laced pecans and coconut—it sends this Bisquick coffee cake over the top.

That’s it. Done. For more make-ahead ideas to #GetYourBettyOn and find more inspirations check out the links below:

    • http://www.bisquick.com/MakeAhead
    • https://www.facebook.com/bisquick
    • http://www.pinterest.com/bisquick/
Make-ahead Coffee Cake

Make-ahead Coffee Cake

Yield: Serves 10

Ingredients

Streusel 1/3 cup Original Bisquick™ mix 1/3 cup packed brown sugar 1/3 cup pecans, toasted 1/3 cup sweetened shredded coconut 1/2 teaspoon ground cinnamon 2 tablespoons cold butter

  • Streusel
  • 1/3 cup Original Bisquick™ mix
  • 1/3 cup packed brown sugar
  • 1/3 cup pecans, toasted
  • 1/3 cup sweetened shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Coffee Cake 1/2 cups Original Bisquick™ mix 1/2 cup almond meal 2/3 cup milk 2 tablespoons sugar 1 egg

  • Coffee Cake
  • 1/2 cups Original Bisquick™ mix
  • 1/2 cup almond meal
  • 2/3 cup milk
  • 2 tablespoons sugar
  • 1 egg

Instructions

Preparation: Heat oven to 375°F. Grease 9-inch round pan.

  1. To make streusel: Stir all ingredients in a bowl and set aside.
  2. To make coffee cake: In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
  3. Bake until golden brown, about 18 to 22 minutes. If topping starts to brown too quickly, loosely cover with foil and continue to bake until cake is done.

Recipe adapted from Bisquick.

© Naomi Robinson | Bakers Royale
Category: Cakes

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

Comments

  10. Tara @ Deliciously Declassified says

    This looks delicious! I’ve never been one to turn down a good coffee cake…

  11. Jaclyn says

    This has the perfect looking texture and I love that it’s make ahead, I can always use more of that in my life! Beautiful pics!

  14. The Blonde Chef says

    I love reinventing the use of a classic, like bisquick, for this recipe! And an easy breakfast is a must for Christmas!

  15. Cynthia @ The Simple Fare says

    Your photos for this post are absolutely stunning. I love the distressed surface you used, and how you pulled out the blue and green accents with the gorgeous plates. So inspiring!

  19. Karen Brzezinski says

    This is delicious but the batter isn’t enough to fluff up this big. It is def yummy tho. I am wondering if the batter for the cake part is listed incorrectly?? It turned out about half the size. Not complaining just so curious?? I used a bit less coconut also. So good!

Leave a Reply

Your email address will not be published. Required fields are marked *

Bakers Royale on Instagram

Skip to Recipe