My Brother's Favorite Cake

When I went to visit my brother Barry last year (not knowing it would be the last time I'd see him), he reminded me about a cake Mother used to make that he'd been longing for. He described the coconut topping, and I told him I'd vaguely remembered it. I did some research, and learned that it's a Bisquick classic.

It hit the spot for breakfast this morning. I lightened up the original recipe just a bit by substituting Splenda for the sugar, and then used canola oil for the shortening. I also used the low-fat Bisquick. I could have used Splenda's brown sugar blend, but chose not to this time.

Velvet Crumb Cake

1 1/2 cup Bisquick® mix
1/2 cup sugar
1/2 cp milk or water
2 Tbsp. canola oil
1 tsp. vanilla
1 egg
Crumb Topping (See Below)

Heat oven to 350ºF. Grease and flour 8-inch square pan or 9-inch round pan. Beat all ingredients except Crumb Topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
Make Crumb Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Crumb Topping. Stir together:

1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 Tbsp. butter, softened
2 Tbsp. millk

High Altitude (3500-6500 ft)
Heat oven to 375ºF. Use 9-inch square pan. Decrease Bisquick mix to 1 1/3 cups and add 1/3 cup all-purpose flour. Increase milk to 2/3 cup. Bake about 25 minutes.

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