Hearty Wholegrain Coffeecake

This coffeecake gets its hearty character from rolled oats in both the batter and the streusel topping. The cake itself mixes quickly from Bisquick, oats, milk, egg, brown sugar, and cinnamon. The streusel is its own separate mix of more oats, brown sugar, chopped nuts, melted butter, and cinnamon, scattered on two layers.

That double-streusel technique is what makes this more interesting than a single-topping coffeecake. Half the batter goes in the pan, then half the streusel, then the remaining batter, then the rest of the streusel on top. Every slice has a crunchy ribbon running through the center plus a crisp, nutty cap.

Mix just until the dry ingredients are moistened. This is a quick bread, not a cake that needs beating. Overmixing develops gluten and turns the tender crumb into something chewy and tough.

Kitchen Tips

• Mix the batter just until moistened. A few lumps are fine. Overmixed coffeecake is tough
• Layer carefully: batter, streusel, batter, streusel. This gives you the signature crumb ribbon through the center
• The microwave directions (6 to 7 minutes on HIGH) work for speed, but the oven version gives better texture and browning
• Serve warm. This coffeecake is at its best fresh from the oven when the streusel is still crunchy

Variations

• Add dried cranberries or raisins to the batter for fruity bursts
• Use pecans or walnuts for the chopped nuts in the streusel
• Drizzle a simple vanilla glaze over the cooled cake for a sweeter finish