Make Do Coffee Cake

After a week away for Elizabeth's surgery and returning home with my daughter from Children's Hospital of Pittsburgh, a 20 mile trip to the grocery store was not on the agenda as far as I was concerned. I figured with her not having much of an appetite and it being such a hot July that I would just make small meals from what we had here in the house. Well, my little girl asked me to make a cake. Out of flour, out of granulated sugar, out of sour cream, out of real butter, I told her that I would figure out a way to make some sort of cake. This is what I came up with and it actually turned out quite tasty. It is a little denser than I normally like my cakes, but a rich moist coffee cake isn't a bad thing!

Ingredients:

1 stick room temperature margarine
1 C Light Brown Sugar
3 C Bisquick
1 1/2 C Buttermilk
3 Eggs
1 1/2 t Vanilla

Topping:

1/2 C Light Brown Sugar
1/2 C Bisquick
1/2 stick cold margarine

Glaze:

1 C Powdered Sugar
1/2 t Almond Extract
3-4 T Water

Preheat oven to 350F. Grease and flour Bundt Pan. In a small bowl, combine topping ingredients. Mix together with a fork until it becomes a crumbly mixture. Sprinkle into the bottom of the Bundt pan. Cream margarine and brown sugar together until light and fluffy. Add eggs, buttermilk, and vanilla and mix until well combined. Add Bisquick 1 cup at a time mixing well after each to make a smooth batter. Pour over top of topping mixture. Place in oven and bake about 40 minutes or until toothpick inserted in middle of cake comes out clean. Remove from oven and immediately invert onto a plate, leaving pan in place for 5 minutes. Remove pan. Mix together glaze and slowly drizzle on cake while still warm. Some of the glaze will soak in.

You can serve it warm or wait until cooled to eat some.....I couldn't wait and neither could Elizabeth.