Bisquick coffee cakes became a Midwestern breakfast staple from the 1950s onward, when the baking mix made it possible to pull a warm, crumbly cake out of the oven in under an hour without measuring out flour, leavening, and salt separately. This version from Terri Board folds fresh sliced peaches into the batter — a summer move that turns a simple coffee cake into something that tastes like the season. The streusel is made with firm cold butter cut into Bisquick, brown sugar, and cinnamon.
Ingredients
— Streusel Topping —
⅓ c Bisquick mix
⅓ c packed brown sugar
½ tsp ground cinnamon
2 Tbsp firm (cold) butter
— Cake —
2 c Bisquick mix
2 Tbsp sugar
⅔ c milk or water
1 egg
4–6 peaches, sliced
Instructions
Preheat oven to 375°F. Grease a 9-inch round pan.
Make the streusel: Combine ⅓ c Bisquick, brown sugar, and cinnamon. Cut in the cold butter with a fork or fingers until the mixture is crumbly. Set aside.
Make the batter: Mix together 2 c Bisquick, sugar, milk (or water), and egg until blended.
Stir the sliced peaches into the batter.
Spread the batter evenly into the greased pan.
Sprinkle the streusel topping evenly over the batter.
Bake at 375°F for approximately 35 minutes, or until golden brown and a toothpick comes out clean.
Cool slightly before slicing. Serve warm.
Cold butter matters: For the streusel to stay crumbly rather than clumping, the butter must be firm and cold. Cut it in quickly with a fork or your fingertips.
Fresh or canned: Fresh summer peaches are ideal, but well-drained canned peach slices work in a pinch — pat them dry before adding to the batter.
