1 month ago
Thursday, August 23, 2012
Quick Coffee Cake with Dried Cherries
Browsing pinterest one day, I was struck with the desire to have a nice warm coffee cake for breakfast.
After a quick look at my pantry and another quick look for a bisquick coffee cake recipe or two as a guide line, this is what I came up with.
2 cups Bisquick mix (or Jiffy Buttermilk Complete)
1/3 cup milk
1/3 cup sour cream
1 tsp vanilla
2 TBS sugar
1/3 cup chopped dried cherries
In a large bowl, beat eggs and milk and sour cream and vanilla until smooth. Add bisquick mix and sugar, mix until just smooth. Do not over mix. Fold in chopped dried cherries.
Pour batter into a greased 9" cake pan or 8x8 square pan. Set aside while you make the topping.
1/3 cup bisquick mix
1/3 cup oatmeal
1/3 cup chopped pecans
2/3 cup brown sugar
1/2 tsp cinnamon
3 TBS melted butter
In a medium bowl, mix together the bisquik, oatmeal, chopped pecans, cinnamon and brown sugar. Pour melted butter over the topping mix and stir until the butter is mixed evenly through out.
Spread evenly on your coffee cake batter.
Bake in a preheated 400 degree oven for 24 minutes or until a tooth pick inserted in the center comes out clean.
Let cool 10 minutes. Slice and eat.
This coffee cake has a LOT of crumble. Yum. That's the way I like it, crispety, buttery sweet. The sour cream adds moisture and the cherries add a tangy sweetness. If you're a big pecan fan, you could add more chopped pecan to the batter and topping. This really isn't very pecan-y.
I think as a basic recipe for people who are trying to cut their cooking time down (like me) the bisquick coffee cake recipe is a sentimental classic. But that doesn't mean we aren't free to doctor it up. Before I made this coffee cake, I was considering making an apple cake or a chocolate chip coffee cake. I went with the cherries because I have these beautiful dried cherries in my fridge. And I added pecans and oatmeal to my topping because I often top my muffins with an oatmeal/nut crumble and really enjoy it. That's why I went heavy on the topping this time.
Sadly, I made this two days ago, and it is already gone. :( I kind of wanted some for breakfast.
I suppose I should make some more. I could. Apparently, you can make the mix the night before, leave it in your fridge over night, and then bake it in the morning. That's good for those of us, like me, who take a while to wake up and be effective in the morning.
I'd love to know if anyone makes this and what kind of additions or substitutions they make to their coffee cake.