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:
Make-ahead Coffee Cake
Yield: Serves 10
- 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
- 1/2 cups Original Bisquick™ mix
- 1/2 cup almond meal
- 2/3 cup milk
- 2 tablespoons sugar
- 1 egg
Preparation: Heat oven to 375°F. Grease 9-inch round pan.
- To make streusel: Stir all ingredients in a bowl and set aside.
- To make coffee cake: In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
- 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.
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.