Table of Contents
Coffee Cake. 1 1 3/4 cups Bisquick™ Gluten Free pancake & baking mix. 2 3 tablespoons granulated sugar. 3 2/3 cup milk or water. 4 1 1/2 teaspoons pure vanilla extract. 5 3 eggs.
Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
Try this gluten-free version of a classic breakfast treat—it will please the whole family! Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray. In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly.
In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping. Bake 25 to 30 minutes or until golden brown. Store tightly covered. Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free.
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