Streusel Coffee Cake & An Update

I baked in my new oven for the first time today!! Charles loves Coffee Cake – the really simple and delicious Betty Crocker Streusel Coffee Cake:

Cinnamon Streusel
1/3 cup Original Bisquick® mix (I use 2/3 cup)
1/3 cup packed brown sugar (I use 2/3 cup)
1/2 teaspoon ground cinnamon (I use 1 tsp of cinnamon)
2 tablespoons firm butter or margarine
 Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar (I use 3 tablespoons)
1 egg

1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3. Bake 18 to 22 minutes or until golden brown.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.

Since I had an older recipe that I copied from the Bisquick box a long time ago, I had a few changes in mine which I won’t alter. It’s just too good the way I’ve always done it and he is way too fond of it as it is! Here is a piece of the cake in all it’s glory:

As for the kitchen remodel, here’s a photo I took yesterday and you can probably see some changes:

I’m not quite sure why the lighting appears different every time, but everything in the room is white not the cream color it appears. It’s super bright and clean – I LOVE it!!


2 thoughts on “Streusel Coffee Cake & An Update

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