Marcy Dineen Medeiros
When Dad was in the mood, he would get up early on a Sunday morning and make his coffee cake. Nothing beats waking up on a Sunday morning to Dad’s coffee cake. I know to this day, when I make my modified version of the coffee cake, that Dad is standing at my shoulder humming away… My Sweet Irish Rose…..
- 4 cups Bisquick
- 1 1/3 cups milk
- 4 tbsp sugar
- 2 eggs
- 2/3 cup Bisquick
- 2/3 cup brown sugar, packed
- 1 tsp cinnamon
- 4 tbsp firm butter or margarine
- Sliced peaches or pears (16 oz can, drained.)
This is the Bisquick recipe: Heat oven to 375ï¿½. Grease 9×13 glass pan. Mix streusel topping and set aside. (Actually, Dad’s streusel topping was white sugar and cinnamon.)
Stir coffee cake ingredients until blended. Spread in pan, sprinkle with streusel topping. Bake 18-22 minutes or until golden brown.
My modified version is: make streusel topping as above, I divide the streusel topping and coffee cake ingredients in two. Put one half the coffee cake ingredients in pan. Slice peaches (or pears) to 3/8″ thickness. Layer on coffee cake mix. Then put half the streusel topping. On top of that put a handful of brown sugar over streusel mix and sprinkle a little more cinnamon
This takes longer to cook. At the end, if you get impatient and the center does not seem to be getting done, you can pop the pan in the microwave and it will finish cooking the center.