Makes one of those fluffy cakes that pulls apart almost like cotton candy. Great with coffee. This recipe is quite common, but the amounts vary quite a bit. Planning to adjust this to find the right balance. I think it could use a little more sugar.
What you will need
3 tbsp butter
1/2 cup bisquick
1/2 cup brown sugar
1 tsp cinnamon
2 cups bisquick baking mix
2 tbsp oil
2/3 cup milk
4 tb sugar
2 tsp vanilla
How to cook
Preheat oven to 375F
If you don't have Bisquick, here's an easy substitute. With this homemade Bisquick, I often have to add a little extra liquid to recipes, but otherwise it works well.
Bisquick is basically a readymade mix of fat, salt, flour and baking powder. You can make a simple substitute with common ingredients. I made this using butter. This version should be refrigerated. But if you replace the butter with a more shelf stable fat like coconut oil or lard, it will store for a longer period of time, like real bisquick. In that case, you might want to double the recipe for a larger batch to store.
Combine streusel ingredients.
Squish the streusel ingredients together into a crumbly mass.
Combine all of the batter ingredients.
Whisk the batter together. Like pancakes, it doesn't need to be perfectly smooth. Some small lumps are fine.
Pour batter into a greased, 9" round cake pan.
Break up the cinnamon crumble and distribute the chunks over the surface of the cake batter.
Bake for about 20 minutes. Cool for 5-10 minutes at least, and serve with a nice cuppa Joe.