Tuesday, May 13, 2008

Streusel Coffee Cake

Streusel Coffee Cake
by: Betty Crocker

Prep Time:10 min
Start to Finish:35 min
Makes:10 servings

Cinnamon Streusel
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3. Bake 18 to 22 minutes or until golden brown.

High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.

Nutrition Information

1 Serving: Calories 190 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 30mg; Sodium 380mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 13g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Planned-Overs
This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.

Special Touch
Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon.

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