Bisquick - (Page 24) breakfasts & brunches Carrot-Walnut Coffee Cake Prep Time: 15 Minutes Start to Finish: 1 Hour 20 Minutes Servings: 9 STreuSel square pan. Sprinkle with streusel. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm. High altitude (3500-6500 ft): Use 2 eggs. Bake 38 to 43 minutes. Nutrition Information Per Serving: 1 Serving: Calories 320 (Calories from Fat 140); Total Fat 15g (Saturated Fat 4g; Trans Fat 1g); Cholesterol 30mg; Sodium 510mg; Total Carbohydrate 40g (Dietary Fiber 1g; Sugars 19g); Protein 5g % Daily value: Vitamin A 20%; Vitamin C 0%; Calcium 10%; Iron 10% exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2 1/2 ½ cup Original Bisquick® mix 1 ⁄3 cup packed brown sugar 2 tablespoons firm butter or margarine coFFee cake 2 1½ ½ ½ ½ 2 2 /3 2 1 cups Original Bisquick® mix teaspoons pumpkin pie spice cup chopped walnuts cup shredded carrots cup raisins tablespoons granulated sugar cup milk tablespoons vegetable oil egg Tips » 1. Heat oven to 375°F. In small bowl, mix ½ cup Bisquick mix and the brown sugar until well blended. Cut in butter, using fork or pastry blender, until mixture is crumbly; set aside. 2. In large bowl, stir 2 cups Bisquick mix, the pumpkin pie spice, walnuts, carrots, raisins and granulated sugar. Stir in milk, oil and egg. Pour into ungreased 8-inch varIatIoN Stir ½ cup miniature chocolate chips into the batter for a fun chocolaty twist to this quick coffee cake. Serve-wIth Mmm, spread a little honey or honey butter over squares of coffee cake for a melt-in-your-mouth treat. 24 Betty Crocker Bisquick®
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