Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch round cake pan.
FOR THE TOPPING
In a medium bowl whisk together the biscuit mix, brown sugar and cinnamon cut in the butter to form coarse crumbs. Set aside.
FOR THE CAKE
In a large bowl whisk together the milk, applesauce, vanilla and egg until well combined. Add the biscuit mix and sugar, stir just until combined.
Transfer the batter to the prepared baking pan, top with the streusel topping and bake 20-25 minutes or until done. Test with a toothpick. Let cool or serve warm. Drizzle with vanilla glaze before serving. Enjoy!
FOR THE VANILLA GLAZE
In a small/medium bowl combine the powdered sugar, milk and vanilla. The glaze shouldn't be too thick or too thin.
Notes
Store leftover coffee cake recipe in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week.Freeze leftover Bisquick coffee cake in individual slices wrapped tightly in plastic wrap, then place in a freezer-safe bag. Store frozen for up to 3 months. Reheat cake that has been refrigerated in 10-second increments until warmed to desired temperature. Thaw frozen coffee cake in the fridge overnight then reheat.