I've been channeling Ina Garten the last two weeks in search of the perfect coffee cake. We used to always have a store-bought one on Christmas morning. But, to my horror, I couldn't find one in the freezer case this year. When I went to the recipe sources it was slim pickings. I wanted one with no exotic ingredients like sour cream.
The first one I tried was nasty. I suspected the Crisco I used was too old. So I tried it with fresh Crisco and still didn't like it. The next one--sans Crisco-- was too dry. This morning, I added apples and half a banana for extra moisture and a second egg to give it more body. And I love it!
Three coffee cakes later I think I have a recipe that I'm happy with.
2 cups of Bisquick
2 tablespoons sugar
1 teaspoon orange zest
vanilla (you know how I am about vanilla)
1/2 apple chopped fine
1/2 bananna chopped fine
1/2 cup blueberries (OK, so maybe this is an exotic ingregient but I swear I had some in the freezer. It's not imperative you put blueberries in. And if you don't have a banana or an apple in the house, then shame on you for not eating healthy like I do.)
mix everything well except for the blueberries. Pour it all into a greased pan (I use a round spring-form)
Once everything is in--and only then--carefully sprinkle the blueberries on top
Then add the strusel topping:
1/3 cup Bisquick
1/3 cup brown sugar
4 tablespoons butter
mix this in the Cuisinart until the butter is pea-size
then add in 1/3 cup granola cereal (or not if you don't have it)
1/4 cup chopped pecans
Bake at 350-375 for about 25 minutes.