Based on this recipe by Betty Crocker
-preparation time: 10 mins
Topping – 5 mins
¼ cup Butter (not melted – it should be firm!!)
1/3 cup GF Bisquick
2 teaspoons ground cinnamon
½ cup packed brown sugar
Coffee Cake – 5 mins
1 ¾ cup GF Bisquick
2/3 cup water
2 teaspoons vanilla
Preheat your oven to 350 degrees. Place ingredients for topping in small bowl and use a fork to break up the butter and mix up the ingredients. You don’t want to have huge chunks of butter so you really want to cut and mash well with the fork. It should look crumbly when you are done. Put this aside.
In another bowl, whisk your Bisquick, water, vanilla, and eggs in a bowl. You can either use a loaf pan or a 9 inch cake or square pan. The batter will be sticky so you need to spread it evenly at the bottom of the pan with a knife. Once done, take your topping and distribute evenly to the top of your batter. Put in the oven and bake for 25 minutes. The Betty Crocker recipe then has you cut the cake into 6 pieces for about 300 calories each. With my variation, I cut up into at least 9 pieces.
For a variation – put batter evenly in muffin cups, sprinkle topping on top of muffins, and bake for 18 mins. Makes 12 muffins.