To make Bisquick cinnamon coffee cake with toffee topping, you need 2 1/3 cups Bisquick mix, 2/3 cup milk, 1 tablespoon sugar and 1 egg. This recipe also requires 1/3 cup packed brown sugar, ½ teaspoon of ground cinnamon, 2 tablespoons firm butter and 1/2 cup of crumbled toffee.
Preheat the oven to 375 degrees Fahrenheit, and then grease a 9-inch round pan. Stir 1/3 cup of Bisquick, brown sugar, cinnamon and butter until you have a crumbly mixture. Put aside for later.
Mix 2 cups Bisquick, milk, sugar and the egg into a medium bowl. You can replace the milk with water if desired. Spread the mixture onto the greased pan, and then sprinkle the crumbled dry mixture on top. This is the streusel. Bake for about 20 minutes or until the coffee cake turns golden brown. After baking, let the coffee cake cool for about five minutes, then top with the toffee before serving. This recipe is best served warm.
For a thicker topping, add 1/2 cup all-purpose flour. Additionally, other ingredients can be added to the Bisquick mix for a variation on the traditional coffee cake flavor. For a pumpkin flavor, add 1/2 cup of pumpkin pie mix to the Bisquick mixture. Add 1/2 teaspoon nutmeg and 1/8 teaspoon ginger to the topping for some autumnal spice to finish it off.