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Yellow Coffee Cake

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 people


  • 2 cups Bisquick
  • tsp baking soda
  • ½ cup butter
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • ¼ cup sour cream
  • 1 cup pecans or walnuts (chopped)


  • 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.
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