I mean, I knew they were tempted by my other baking exploits. But mostly they’ve resisted the cookies. And I don’t really do brownies. So I couldn’t believe it when the vultures descended (wait, was that not flattering? good thing they don’t check this blog!) within minutes of coffee cake baking completion. This may be the reason that the cake is already carved up in the photo. But I can’t confirm that.
Cinnamon Streusel (below)
2 cups Original Bisquick mix
2/3 cup milk or water
2 tablespoons sugar
Cinnamon Streusel Topping
2/3 cup Original Bisquick mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter (firm)
Mix all ingredients in small bowl until crumbly. Cutting them with a knife and fork helps separate the butter.
Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve.
Stir remaining ingredients until blended. Mix in a 1/4 of the Streusel topping and spread in pan. Cover with Cinnamon Streusel. If you like your topping moist rather than dry (like I do), spray Streusel topping evenly with PAM or other cooking spray before placing in the oven.
Bake 18 to 22 minutes or until inserted toothpick comes out clean.