You'll love the taste of this coffee cake, and it's one of the simplest to make. It will easily serve twelve people, but I find it disappears rather quickly. My family loves when I make muffins with this recipe, and honestly, so do I. It's just another great idea for a quick snack or a perfect addition to that Sunday morning brunch.
Preheat the oven to 350°F and grease a nine-inch cake pan. Line the bottom with parchment paper.
In a large bowl, sift together two cups of Bisquick and one and one-quarter teaspoons of baking soda. Set aside.
In a separate mixing bowl, using an electric hand mixer, combine one-half cup of butter, one cup of granulated sugar, and one-quarter cup of brown sugar. Mix until light and fluffy. Beat in three eggs, one at a time, then add one teaspoon of vanilla extract.
Add the wet ingredients to the dry ingredients. Pour in one cup of buttermilk and one-quarter cup of sour cream. Mix on medium speed until well incorporated.
Fold in one cup of chopped pecans (or walnuts).
Pour the batter into the prepared cake pan and bake for thirty minutes or until a toothpick inserted into the middle of the cake comes out clean.