The ingredients for ‘Chocolate ‘n Walnut Streusel Coffee Cake’ are probably already in your cupboard. Plus, it’s quick and easy to prepare!
This recipe makes enough for breakfast or ‘tea time’, with a bit left-over for snacking …. any time of the day. Coffee cake is not ‘just for breakfast anymore’! ++ YIELD – approximately 12 pieces Greased 9 x 9 pan Oven at 350 F Bake for 25 – 30 minutes
- 1/3 to 1/2 cup chopped walnuts ++ I like a LOT of nuts, so I added 1/2 cup.
- 1 Tbs. cocoa powder
- 1/4 cup packed brown sugar ++ Packed means the brown sugar is pressed down in the measuring cup – not lightly spooned in.
- 1/2 cup sugar
- 2 Tbs. softened butter
- 1 tsp. vanilla
- 1 egg
- 2 cups Bisquick baking mix ++ I’ve included a recipe for making your own ‘baking mix’ at the end of this post.
- 3/4 cup milk
++ I highly recommend putting a small amount of confectionery (icing) sugar in a strainer and then gently shaking it over the baked & cooled coffee cake. Not only will your coffee cake look nicer but the sugar adds a bit more sweetness. (‘Chocolate ‘n Walnut Streusel Coffee Cake’ isn’t overly sweet.)
Combine 1/3 to 1/2 cup chopped walnuts, 1 Tbs. cocoa powder and 1/4 cup packed brown sugar in a small bowl. Set aside. In a medium bowl beat 1/2 cup sugar, 2 Tbs. softened butter and 1 tsp. vanilla. Add egg and beat until fully combined. Add 1 (of the 2 cups) of Bisquick to sugar/butter/egg mixture and beat to combine. Add 1/2 the milk and beat to combine, scraping bowl occasionally. Repeat with remaining 1 cup of Bisquick and and rest of the milk.
Spoon half the batter into a greased 9′ x 9′ baking pan. Sprinkle on the walnut/cocoa powder/brown sugar mixture. Spoon remaining batter on top. Using a knife, swirl the batter to make a marble pattern.
Spoon remaining batter on top. Using a knife, swirl the batter to make a marble pattern.
Bake at 350F for 25 – 30 minutes. Check for doneness at 25 minutes by inserting a sharp knife into the center of the coffee cake. If the knife comes out clean, your coffee cake is fully cooked.
Place baking pan on a wire rack to cool coffee cake a bit. ++ The coffee cake doesn’t have to be totally cool before you cut into it…. which is a BIG PLUS!! (I am sooo bad – I ate three pieces in one go! The coffee cake was warm, delicious and perfect with a glass of cold milk.) ENJOY!!
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SUBSTITUTE FOR ‘BISQUICK’ BAKING MIX
Yield 6 cups / Units US
• 6 cups all-purpose flour • 3 Tbs.baking powder • 2 Tbs. powdered sugar • 1 1/2 tsp. salt • 3⁄4 tsp. baking soda • • 9 Tbs. canola oil
Whisk together 6 cups all-purpose flour, 3 Tbs. baking powder, 2 Tbs. powdered (icing) sugar, 1 1/2 tsp. salt and 3⁄4 tsp. baking soda. Using an electric mixer set on low, slowly mix in canola oil until no lumps remain and mixture is a uniform texture – about a minute. Store in an airtight container. ++ Recipe for preparing substitute for Bisquick Baking Mix courtesy of – – http://www.food.com/recipe/original-bisquick-baking-mix-copycat-357101