Deluxe Bisquick Sour Cream Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I loved the Classic Coffee Cake, but I wanted it to be more moist and I really like stuff in it. So here is the modified version. Enjoy! Ingredients:
2 cups bisquick |
1 cup sugar |
2/3 cup butter |
2 eggs |
1 cup sour cream |
1 1/2 cups brown sugar |
1 cup sugar |
1 teaspoon cinnamon |
1 cup raisins (soaked) or 1 cup cranberries (soaked) |
2 cups walnuts or 2 cups pecans |
Directions:
1. 1. Heat oven to 325 degrees(300 degrees for convect).
2. 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
3. 3. Grease 9 x 13 pan.
4. 4. Combine all cake ingredients in medium bowl.
5. 5. Mix on medium speed until batter becomes fluffy.
6. 6. Spread half of batter in pan.
7. 7. Drain raisen/cranberries and put in a bowl.
8. 8. Mix in the rest of topping/filling ingredients.
9. 9. Spread half of topping/filling over batter in pan.
10. 10. Spread the rest of batter over top.
11. 11. Repeat with remaining topping/filling.
12. 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
13. 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.
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