For this coffee cake, Dad used Bisquick, a popular baking mix back then as it still is now. You don’t have to worry about baking soda or baking powder because the mix comes with its own leavening. All you have to do is combine a couple of cups of Bisquick with some milk (or water), a couple of tablespoons of sugar, and an egg to make the batter. Pour that into a greased baking dish. Then insert slices of peeled, tart green apples into the batter and top with a brown sugar streusel topping, some dabs of butter, and bake! Given the size of our family, my father would usually double the recipe and bake it in an 8 x 13-inch Pyrex dish. It was then, and still is now, one of my favorite coffee cakes of all time.
Cripps PinkWinesapGranny Smith
To add a little sweetness to the cake, try one of these sturdier sweet apples.
HoneycrispGalaBraeburnJonagold
How to Store or Freeze Coffee Cake
After it’s cooled, cover and store the freshly baked coffee cake at room temperature for 1 to 2 days. After day 2, store the cake in the refrigerator for up to an additional 5 days. Freeze the cooled cake wrapped in a layer of plastic wrap and a layer of aluminum foil for up to 3 months. Or, freeze individual slices wrapped the same way.
Want More Apple Cake Recipes? You’ll love these!
Apple Coffee Cake Applesauce Spice Cake Grain-Free Apple Honey Cake Apple Carrot Cupcakes Fresh Apple Bundt Cake
2 cups baking mix, such as Bisquick 2/3 cup milk or water 2 tablespoons sugar 1 large egg 1 tart green apple, cored, peeled, sliced
Topping:
1/3 cup baking mix, such as Bisquick 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 4 tablespoons butter, thinly sliced
