Bisquick Apple Coffee Cake

A favorite family ritual growing up was apple coffee cake on Sunday mornings. My dad would prepare it for his six greedy kids, all of us begging for him to pile on the brown sugar.

Bisquick Apple Coffee Cake Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4.



  • 2 cups Bisquick mix
  • 2/3 cup of milk or water
  • 2 Tbsp sugar
  • 1 egg
  • 1 tart green apple, cored, peeled, sliced


  • 1/3 cup Bisquick mix
  • 1/3 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 4 Tbsp butter


1 Preheat oven to 400 degrees F.

2 Grease 8" square pan or 9" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake.

3 Mix the topping ingredients of Bisquick, brown sugar and cinnamon. Spread topping mix over top of batter in pan. Add slices of butter all over the top.

4 Bake 20 minutes or until golden brown, testing with a toothpick.

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Showing 4 of 26 Comments

  • carol

    I have read your recipe, and I can’t waint to prepare the recipe; it looks very nice!

  • Sonya

    This recipe just didn’t work for me. It was quick and easy to make, but didn’t taste that great. I ended up with a think layer of cake (that tastes like biscuits) and almost no apple.
    On my second try I used half the amount of cake (but the same amount of apple and topping) and cooked it five minutes longer, that made it a bit better. More apple wouldn’t hurt. The topping was good though, that doesn’t need to be changed. Really though, in the end, no one can make a truly good cake out of Bisquick. It’s best to just do it the long way. Elise has another apple coffee cake recipe here

  • Renee

    I stumbled on this and just had to share my own bisquick cake recipe.

    One important thing to note is I went light on the sugar in this recipe. Some people might like it with as much as another cup of sugar.

    Pumpkin Fruit Cake


    1 16 oz can fruit/pears, peaches, apples
    1 1/2 cup bisquick
    2 eggs
    2 tb butter
    1 cup brown sugar
    1 cup canned pumpkin
    1/2 cup cooking oil

    1. Drain fruit. Pour into a 10×2-inch round baking pan or a 9x9x2-inch baking pan. Arrange fruit rounded sides down, in coated pan.

    2. Combine flour, pumpkin pie spice, and oil. Also add eggs, add sugar and pumpkin. Carefully spoon over fruit. Spread mixture evenly with back of spoon.

    3. Bake in a 350 degree F. oven for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool about 5 minutes. Loosen from side of pan; invert onto serving plate. Serve warm. Makes 10 to 12 servings.

    Voila you have a very quick and simple bisquick cake that I think tastes alright! Not to mention the oos and aahs it gets when people see the fruit pinwheel I layed in the bottom of the pan on top of the cake!

  • rebecca

    I made this to take for Christmas Eve with my family, and it was wonderful! it seems like a very versatile recipe. I made one substituting halved maraschino cherries that I mixed into the batter before putting it into the pan, which turned out yummy! did have to add about 10 minutes to the cook time, but it was well worth the wait! thanks for the great recipe!

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