We don’t use many processed foods in our house, but Bisquick baking mix is one item I keep on hand. I use it mostly for prepping purposes, but cycling through is a good idea, so periodically, I bake with it. With my arm injury now at a month out, I am able to work on the homestead again (with the boys helping me), so I have had less indoor cooking time. It’s probably a good trade-off, though. I’ve enjoyed getting sun once again, and working my plants. A quick cake sounded nice for dessert.
I came across a vintage recipe from the Mid-Century period. The flavors were not huge back then, so this is a basic recipe. I’d say it would have been improved by adding a teaspoon of vanilla to the cake. Maybe with oats in the crumble topping. It’s a good start, though, and the cake is moist due to the apple. It’s quick and easy to mix up; I quartered the apple, grated it to speed up the process, and left the peel on. I used a Honeycrisp apple as they are crisp and juicy.
This can be made with sugar alternatives, such as sucralose, to lower the sugar in the recipe. It won’t affect the flavor or texture.
Apple Coffee Cake
Ingredients:
- 2 cups Bisquick Mix or similar
- 2 Tbsp granulated sugar
- 1 egg
- 2/3 cup milk
- 1 apple, grated
Topping:
- 2 Tbsp Bosquick Mix
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- 2 Tbsp cold unsalted butter, diced
Directions:
Preheat oven to 400°.
Lightly oil an 8×8″ glass baking pan.
Add the Bisquick, sugar, egg, and milk in a mixing bowl. Stir for 30 seconds, then mix in the apple.
Spread in the pan evenly.
In a small bowl, mix the topping, stirring the Bisquick, sugar, and cinnamon. Work the butter in with your fingers till crumbly.
Sprinkle over the cake.
Bake for 20 to 25 minutes, till a knife comes out clean.
Let cool on a wire rack.
~Sarah