Bisquick Apple Coffee Cake

Apple coffee cake recipe made with Bisquick baking mix, with brown sugar streusel topping.

  • 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°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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  • Debbie

    Could you use apple pie filling instead of fresh apples

    • Carrie Havranek

      Hi, Debbie! You could try it, but it would add more moisture, potentially, and sugar and whatever else is in the canned filling. Fresh apples don’t have that :D. The result might not be the same, but you could certainly try it and if it you do, please let us know how it goes!

  • Sheryle

    Wow! Happy to find this recipe. Remember my mother making it when I was a kid then I started making it as a teen. Recipe used to be on the box but no more. It’s cooling now. Hope it tastes like I remember! ♥️


    • Barb

      My mom always made this! It would sometimes be the first thing I smelled on a Saturday morning!

  • Paul Hicks

    How long did your father bake the coffee cake double recipe?

    • Elise Bauer

      Hi Paul, this was in the 60s, so I’m quite sure he doesn’t remember! He used an 8×13 pyrex dish. Probably cooked it 5 to 10 minutes longer.

  • Paul Hicks

    Well I also remember the exact same coffee cake on Sunday mornings…drooling waiting for it to be done, the smell was mother taught me to bake, she was 96 years old at her passing.
    To the point….I’m happy I found your site…..I’m making the cake later…I’ll send photos….

  • Janie Canino

    It was wonderful. It brought so many memories of my grandma. Thank you so much for posting this recipe. Janie Canino, Portland Texas


  • RHiro

    This was wonderful and so moist. I usually find coffee cake to be too dry, but not this one. Made with ingredients I always have in the house.


  • Tammy

    Can I use applesauce????

  • Nan

    So delicious… I like everything a little sweeter and I love cinnamon- so I added some extra of each…. turned out perfect!


  • Mandy

    I did a apple bottom with some cinnamon and butter, then your coffee cake on top. I baked on top of a wood stove and it was so amazing, I was told it is his new favorite. Great idea addition to coffee cake!


  • Crystal

    It was good but a little dry and needs more sugar in the batter


  • Corinne

    I thought it was very good and very easy to make I would recommend just a little more sugar but besides that it was very tasty my family enjoyed it

  • Christina

    Turned out just as I hoped, delicious! Added a drip of vanilla extract to the batter and used a gala Apple but otherwise kept everything the same. Love how it’s not too sweet.


  • Ann

    Trusty timesaver! Made it with 4 simple changes:Scalded the milk & infused with 3 Earl Grey tea bags which I threw in the freezer to cool for a few minutes before adding as written,
    added a couple grinds of nutmeg and a TBL of sour cream to the batter,
    used 1.5x the topping,
    and drizzled a quick glaze of powdered sugar thinned with OJ over the streusel after baking – big hit for such a quick and easy coffee cake


  • Michael Marcus

    Very tasty. Thank you for a great recipe.

  • Karen Crocker

    It’s not a comment but can a person with diabetes eat this cake

    • Elise Bauer

      Probably not.

      • Carolyn

        Absolutely not. Too many carbs too much sugar, together bad news.

    • Christina

      It depends on the portion size. A person with diabetes can probably eat a small piece and pair with a protein like an egg if at breakfast. Your dietitian can help you figure out how big of a piece you can have.

  • Tom W

    Like a fluffy cake, mix by fork, not a mixer, and don’t overmix the cake, keep the clumps.
    I did 22 min using glass square dish and it worked well.
    I also did 3/4 of an Apple + 3/4 of a Peach chopped small — my daughter and I loved the fruit blend.

  • Clare

    Just made this… It tastes great, but some things I’ll probably do the next time: I would divide the batter so half goes under the apples and half goes over or at least put a little batter over the apples. Also, I would add another layer of the brown sugar mixture in the middle. Other than that, it was good. The center didn’t cook as fast and I put it in for another 3 minutes. Not sure if I’ll do that next time because I felt it dried out slightly. I will just take it out and let it finish up outside of the oven. Great quick breakfast recipe!

  • Danahli

    I made this recipe last night for a Christmas party and it turned out great! Everybody loved the little apple pieces inside and the topping was delicious. The only thing for me was I had to bake it about ten minutes longer, waiting for the middle to be done. Regardless, thanks for the great recipe! :)

  • Deon

    I made this recipe tonight but didn’t have any apples so I threw in about 1/2 cup of applesauce. It turned out fab!! Yum yum yum and the kids loved it too!! It was actually a good choice because my kids don’t like chunks in their food so it made it moist and delish… And didn’t taste biscuity

  • Jenny G

    I made this the first time this weekend. I have constantly been on the search for an easy, quick coffee cake recipe as my husband has a sweet tooth. I think this turned out very well. We ate the entire thing. I think the key is not to overmix, sprinkle some cinnamon/sugar or apple pie spice in the middle apple layer and not to overcook. It reheated well also. Elise, please tell your Dad it was great.

  • Ellen

    My mom used to make this for us when I was growing up, thanks for posting it. I knew immediately I wanted more apples, so I used two. I also like more topping so I double the sugar topping. It’s great, for those of you who are complaining about it being bland and tasteless, you obviously never grew up with the joys of bisquick.

  • CL

    Seems like several of us encountered a few problems with this recipe. When mixing the cake ingredients together, do you recommend that we mix it manually or use an electric mixer? If using a mixer, how long should we be mixing it for? My cake turned out quite doughy but the topping was real nice. Thanks!

    Hi CL, this is the recipe my father used every Sunday to make us coffee cake when I was a kid. You don’t need a mixer. It could be actually that people may be overmixing the batter which might make it too tough. I would mix it just until the batter comes together, no further. ~Elise

  • Marie M.C.

    Decades ago I used the Bisquick mix to make a single layer cake which (after it cooled) I would slice in half then cover with sliced marinated strawberries and whipped cream. The cake recipe has disappeared from the box. I’m going to try this cake part and see if this is the recipe I’ve been looking for. It was light and perfect for the strawberry/whipped cream. Does anyone remember the recipe? It’s from 1966-ish and fast and easy-peasy to make.

  • thunja

    I have made this 2 times over the weekend, the pan is empty again. Followed the recipe to the letter, used milk. My whole tribe LOVED it and I will be making this one again and again. Tasty and so easy…the hardest part was running a 400 degree oven in this 96 degree Florida September. thanks for what you give.

  • Krystle

    Oooh, this might actually replace Apple Cobbler as my favorite recipe on this site so far! They’re neck and neck! I tried the other apple coffee cake recipe, and it was quite good, but THIS was DELECTABLE. I see that some have complained of blandness, but I didn’t feel that way at all – how can something topped with brown sugar, cinnamon, and butter be bland? I LOVED the biscuity texture and fluffiness. Thanks, Elise! Your recipes are making our household very happy. My daughter and I both had two pieces before it had cooled. :)

  • amy

    I added flax seeds to the cake mix for added fiber… and I added a layer of strawberries with the apples. Delish!

  • teah

    Thie may seem odd but I’m only 12 years old and I made this recipe it was the best thing I made in a long long time it was so good I think I’ll make it agian someday!

  • Kimberly

    I made this today, and boy was it delicious! I found the recipe while looking for something to make as a thank-you gift for a neighbor. As I started getting the recipe together I read some of the comments which weren’t so glowing and I got scared (oh, Elise, why didn’t I trust you?), so I decided to make the cake without the apple (I only had one apple in the house and no time to buy another) to try myself and one with the apple to take to my neighbor if my test cake was good.

    I should have known Elise would not lead us wrong! The base layer was light and fluffy and the topping was warm and sweet and a little bit crumbly and delicious. The neighbor is lucky I was so self-controlled and didn’t keep the cake with the apple for myself! Thanks for a great, quick recipe for a satisfying coffee cake!

  • Zoe

    I used cranberry juice for the liquid portion and added 1 teaspoon of vanilla for flavor. I used 3 small apples. Lined the bottom of the pan with one layer of apples. Poured batter over, topped with about 2 layers of apples, then finished off as recipe suggested. It was pretty good! I thought that I may have wanted more sugar, but the more I think about it, it was fine the way it was. It turned out better than I had expected and the topping was really good! I ended up putting it in for 30 minutes.

  • lillie

    This wasn’t a great cake for me, the batter didn’t have enough sugar for me and I don’t think I put in enough apples. I prefer Elise’s other apple cake. I love this website though lots of great recipes!

  • Pot Boiler

    Made this cake this morning just because I had the ingredients on hand. It was great! And very quick to bake,too.

  • eyeballkid

    Not bad….. as other commenters have noted; a little bland. This recipe has good potential though. It needs something to give it a little more pizzaz and help overcome that blah biscuit flavor. My next try will be with:
    1/2 again as much biscuick + requisite liquid(I’ll use buttermilk)
    3 apples (at least); I’ll begin by placing a layer on the bottom of the pan first, then batter, then the rest jammed on top. then maybe more batter.
    I think I’ll try tossing the apple slices in additional brown sugar and cinnamin first.
    I also think it would be a good idea to double the topping recipe and sprinkle 1/2 in layers or swirl gently into the batter (probably layers.) I figure it’ll take about 40-45 min @400 F.
    Makes a good, quick easy weekend breakfast….. who hasn’t got a box a biskquik kickin’ around?

  • Roxane

    This was very quick and easy to make. But it was very bland and a little too hard after 20 mins of baking. I think instead of milk, I’ll use apple juice and bake it for 15 minutes. The topping was nice, no change needed there. Maybe my apples were too thinly sliced? But that is the fun of trying things out and making your own changes.

  • Mary

    I just made this and it was wonderful. I will make this again soon for desert or Sunday morning breakfast before church. A great way to use up the rest of the apples in the fridge. Thanks again.

  • Hana

    This recipe was so delicious! I actually didn’t have a regular pan, so I used a bundt pan and put the topping on the bottom and put a little batter, apples, batter, and apples on the top and sprinkled with cinnamon sugar. Thanks for sharing :)

  • MelissaLynn

    Hi! Just made this recipe for my girlfriend, I think it is wonderful, In your recipe, You rememberd how your Dad prepared this on Sunday mornings for you, I tell you that brought back so many memories for me, i just had to try it, I am a certified Chef, Not keen to using bisquick, But this was simple, easy and tasted very good, i will recommend it to my cooking class next time i teach! Thank you!

  • banana

    I made this recipe for a breakfast/brunch potluck. Substituted pear for apple, and I laid the slices on top of the cake batter, pressing them into it slightly so they’d stay in place. Slices from a whole pear were enough for 1-1/2 layers on top of the batter, plus bits to nibble on. The topping covered the pear slices just fine. Everything worked wonderfully, it was indeed very easy and tasted good. Thank you Elise!

  • 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!

  • 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!

    • marilyn

      this is a seriously easy and fun base cake to mess around with. instead of fresh apples, swirl in a can of apple pie filling, an extra cup of flour, extra 1/3 milk and an extra egg. Mix it all up…then instead of make “crunch topping”, grab two handfuls of Frosted Flakes, smash ’em up and spread on cake top and bake. so easy, and my 5 year old grandson asked me to make one for his kindergarten teacher.

  • 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