Tuesday, February 1, 2022

Polka Dot Coffeecake

 Uses a biscuit mix as a base, without apology. An oldie and a goodie.


OVEN 350

grease a 9 x 9 square pan


1 1/2 cups Bisquick baking mix

1/2 cup sugar

3 tablespoons room temperature butter

1 large egg

3/4 cup sour cream

2 teaspoons vanilla extract

a 6 ounce bag of mini chocolate chips, divided in half

For the coffeecake: 

Combine the Bisquick, sugar, butter, egg and sour cream and vanilla and mix on medium low speed of a mixer for two minutes, making sure all ingredients are combined. Add HALF the mini chips and stir in by hand to evenly distribute. Spread the batter into a greased 9 x 9 pan, then make the streusel topping, below. 

Streusal Topping

3 tablespoons cold butter, cut into bits

3 tablespoons flour

large pinch of salt

3 tablespoons firmly packed brown sugar

1/2 teaspoon cinnamon

1/2 cup flaked coconut

1/2 cup finely chopped pecans

remaining half of the mini chocolate chips

Combine all the streusal ingredients except the mini chips and the pecans and work with a pastry blender to combine until crumbly and well mixed. Stir in the mini chips and nuts by hand, incorporating well. Sprinkle streusal on top of the coffeecake batter.  

Bake the coffeecake in a 350 degree oven for 35 minutes or until a wooden pick inserted in the middle comes out with a few crumbs. 

Allow to cool in pan, serve cut into squares. 

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