Looking for a quick and easy afternoon snack? Look no further than this 3-ingredient Krusteaz coffee cake. It couldn’t get any easier than this.
It’s a basic cake mix recipe, but expect nothing but greatness. The cake itself is moist and buttery.
Filled and frosted with a chunky, crumbly cinnamon-sugar streusel, this cake is the ultimate fall treat.
The aroma alone will make your mouth water! Nothing beats the smell of sweet cinnamon in a cake.
From the smell to the flavor to the texture, I give this cake at least a 12 out of 10. Paired with coffee, it gets an extra 3 points.
Okay, I won’t keep you waiting any longer! Let’s dive in.
Krusteaz Coffee Cake
The combination of buttery cake, cinnamon, and brown sugar is a match made in heaven. The Krusteaz coffee cake is proof.
The contrast between the moist cake and crumbly, buttery cinnamon streusel in the middle and on top is pure bliss.
It’s crazy how such a plain recipe can make the perfect afternoon delight! This recipe calls for only three ingredients, and one of them is water.
Yup, this recipe is embarrassingly easy. Don’t worry, no one has to know.
What’s the Difference Between Coffee Cake and Crumb Cake?
Coffee cakes and crumb cakes are both rich and buttery with a cinnamon streusel topping. They’re so similar that the only thing that tells them apart is the cake to topping ratio.
A crumb cake has more streusel than cake, while a coffee cake has a thicker cake and a thin layer of streusel on top.
Tips for Making the Best Coffee Cake
- Use room temperature egg for a smoother batter. Cold eggs won’t incorporate as easily. If you forget to take it out of the fridge, submerge the egg in hot water for a few minutes or until it warms to room temperature.
- Do not over-mix the batter, or you’ll end up with tough and dry cake. Whisk it thoroughly, scraping the sides and bottom of the bowl occasionally to incorporate all the ingredients, and stop once you no longer see streaks of flour. Expect a lumpy batter, but don’t worry, it’ll turn out okay.
- Want more streusel in the middle and on top? Easy, just stir together the below ingredients with a fork until crumbly. Do not over-mix or the mixture will turn into a paste.
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold butter, cut into chunks
- Don’t over-mix the cinnamon streusel ingredients. You want to get a crumbly mixture, not a paste.
- Bake the finished batter as soon as it comes together. A chemical reaction takes place immediately once baking soda and water come in contact. This reaction should mostly happen in the oven, not the bowl.
- This recipe makes a rustic coffee cake loaf, but you can also use a muffin tin to make coffee cake muffins for a wonderful grab-and-go treat. The batter makes 12 standard-sized muffins.
- If you’re using a muffin tin, be sure to line the cups with liners or at least grease them with baking spray or butter. The latter option yields a slightly crispy outer crust.
- If you’re using a glass pan, add 5 more minutes to the bake time. But it’s still best to test for doneness 5 minutes before the set time.
- If your house is at a high altitude, meaning it’s 5,000 feet above sea level, add 2 tablespoons of all-purpose flour and an additional tablespoon of water into the batter.
- Do not over-bake the cake, otherwise, it’ll be tough and dry. When checking for doneness, note that it’s okay if the toothpick comes out with a few dry crumbs sticking to it. But if you see wet batter on the toothpick, bake it in 2 to 3-minute increments, until baked through.
How to Store Coffee Cake
The first thing to keep in mind is to store the coffee cake as soon as it cools. Don’t let it sit out uncovered on the counter too long, as it dries out quickly.
Either wrap the coffee cake in plastic wrap or store it in an air-tight container. It’ll keep well at room temperature for 2 days, and up to a week in the fridge.
For a longer shelf-life, freeze the coffee cake. Double wrap it with plastic wrap and aluminum foil and freeze for up to 3 months. You can do this with a whole loaf or individual slices.
Reheat the frozen coffee cake in the microwave at 10-second intervals until it’s warmed through. Or, warm it in a 350-degree-Fahrenheit oven for 6 to 8 minutes.
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