I decided to try making a coffee cake from the Bisquick Healthy Heart. Can I tell you a secret? I grew up with a mom who used Bisquick. That was the base at our house for both biscuits and pancakes. My favorite hands down was the coffee cake. I confess that it is still on hand for those quick cooking needs.
I have been enjoying all the bounty of fresh fruit and decided to incorporate peaches and blackberries into a coffee cake. I decided to try it using Bisquick. In all honesty the first one did not turn out, the peaches were too juicy and it did not rise enough. It was back to the drawing board.
The second time was the charm. I took this to a staff meeting and the way it quickly left the plate, I am pretty sure they liked it.
Peaches and Blackberry Coffee Cake
3 cups Bisquick
1/4 cup melted unsalted butter
2/3 cup milk
1/3 cup sugar
1 teaspoon vanilla
2 peaches peeled and sliced
1 cup fresh blackberries
1 cup Bisquick
1 cup brown sugar
1/4 cup butter, firm
1 teaspoon cinnamon
Preheat oven to 350 F. Grease bottom and sides of a springform pan.
Mix streusel together with a pastry blender and set aside.
In large bowl, stir all coffee cake ingredients together. Pour into the springform pan. Spread peaches and blackberries over the batter. Sprinkle the streuesel topping evenly over the cake.
Bake 20 to 25 minutes or until light brown on top.