Linda’s Coffee Cake

From Linda Hopkins and Smoking Guns in Kansas City. This recipe took 4th place in the dessert category at the 1999 Jack Daniel’s World Championship Barbecue contest.

4 cups Bisquick or Jiffy mix

2/3 cup sugar

2 eggs

1 cup milk

Preheat the oven to 375 degrees F. Stir the sugar into the mix. Beat the eggs and add to milk. Add egg and milk to mix. Stir until ingredients are thoroughly blended. Do not beat.

Grease a 9" by 13" pan. Spoon half of batter into pan and spread it out. Sprinkle with half of Cinnamon-Sugar Topping recipe (below). Spoon remaining batter on topping. Spread out as best you can. Top with the remaining topping.

Bake for 20 minutes or until a toothpick inserted comes out clean. Top with a powdered sugar glaze (stir together about 3/4 cup powdered sugar, 1/2 teaspoon vanilla, and enough milk to make it thin enough to drizzle over the warm cake).

Cinnamon-Sugar Topping

1 cup white sugar

1 cup brown sugar

8 tablespoons Bisquick or Jiffy mix

4 teaspoons cinnamon

12 tablespoons butter

Combine dry ingredients. Cut in the butter with pastry blender.

Yield: 2 1/2 cups