Lemon Cream Coffee Cake
In the 30 plus years I’ve been baking I’ve never baked a cake using Bisquick. I guess I figured that a box of baking mix you use to make pancakes couldn’t make a good homemade cake. Well I was wrong, SO VERY WRONG! About a month ago Paul and I were at the grocery store and I was browsing through the baking section, I spotted the Bisquick, looked at it and thought…well, why not I can make pancakes with it.
Whenever I even look at something prepackaged at the store I get this” look” from Paul. He doesn’t like anything prepackaged. He’s an all natural, make it from scratch kinda guy. I ignored the look and threw it in the cart.Yesterday I decided to experiment and make a cake with it. Never using it before to make cakes, I really didn’t have any expectations, it was just a ….well let’s see what happens kind of bake.
I decided to make a 9 inch lemon coffee cake using the Bisquick for the cake batter. I made a cream cheese filling and topped it with a crumb topping. It was AMAZING!!! The cake was so very light! The cream cheese layer bakes into the cake to make it moist, the crumb topping added a slight bit of crunch. Mr Paul said it was the best cake he ever ate. Imagine that! With results like this, you bet I’ll be baking more cakes with it! Lemon Cream Coffee Cake… Enjoy!
- 1 1/4 cups Bisquick
- 1 egg
- 1/2 cup sugar
- 1/4 cup plus 2 Tablespoons milk
- 1 Teaspoon lemon zest
- 1 Tablespoon lemon juice
- 2 Tablespoons melted butter
- 8 ounces cream cheese, softened
- 1 egg, room temperature
- 1/4 cup sugar
- 1 Tablespoon lemon zest
- 2 Teaspoons lemon juice
- 1/2 cup Bisquick
- 1/4 cup sugar
- 3 Tablespoons cold butter, cubed
- Preheat oven to 350 degrees. Grease a 9 inch round or square baking pan.
- In a large bowl measure out 1 1/4 cups Bisquick.
- Using a small bowl beat the remaining cake batter ingredients together: (egg,sugar, milk,zest,lemon juice and melted butter) Whisk into the Bisquick in the large bowl until well incorporated and smooth. Spread into a 9 inch round or square baking pan.
- Beat the cream cheese filling ingredients together until well incorporated and smooth. Pour over the cake batter evenly.
- Place the Bisquick and sugar in a small bowl, stir to combine. Add the cold cubed butter and work it into the dry ingredients with a pastry blender until you have crumbs. (At this point I like to rub the crumbs between my fingers to make sure the butter is well incorporated.) Sprinkle over the cream cheese layer evenly. Bake at 350 degrees for 35 to 40 minutes, testing with a tooth pick to make sure cream cheese filling is set and edges of cake are lightly browned. Remove from oven, cool completely before serving.