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.
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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 eggs: They blend better. If you forget, warm them in warm water for a few minutes.
- Avoid over-mixing batter: Mix just until no streaks of flour remain. Lumps are okay; don’t aim for a smooth batter.
- Want more streusel in the middle and on top? Mix 1/2 cup flour with 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon salt, and 2-3 tablespoons butter. Rub until crumbly and sprinkle as needed.
- Bake batter immediately: Baking soda reacts fast, so get it in the oven right after mixing.
- Make muffins instead: Use the batter for 12 muffins. They’re perfect for on-the-go.
- Adjust glass pan baking: Add 5 minutes to the bake time, but check for doneness early.
- Adjust for high altitude: Add 2 tablespoons of flour and 1 tablespoon of water for better results.
- Don’t over-bake: A few crumbs on the toothpick are fine. Bake in short intervals if needed.
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.
More Coffee Cake Recipes You’ll Love
Krusteaz Coffee Cake
12
servings15
minutes45
minutes210
kcalIngredients
1 (21-ounce) package of Krusteaz Cinnamon Swirl Crumb Cake Mix
2/3 cup water
1 egg
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8x2-inch baking pan with baking spray or butter.
- In a bowl, whisk together the cake mix, water, and egg, until well-combined. Small lumps in the batter are fine.
- Drop half of the batter into the greased pan and spread evenly. Sprinkle half of the cinnamon topping over the batter. Repeat this step with the remaining batter and topping.
- Bake it for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool the coffee cake in the pan for 5 to 10 minutes before slicing.
5 Comments
Curious why you omit the oil in the recipe? The recipe on the box calls for it. Is it unnecessary? Thank you!!
Yumm
Hi Paula!
You probably can use pancake mix instead of the Krusteaz Cinnamon Swirl Crumb Cake Mix, but it will require some adjustments since pancake mix lacks the cinnamon swirl topping and has a different texture.
Here’s how I’d do it:
Ingredients:
2 cups pancake mix
⅔ cup water or milk
1 egg
½ cup brown sugar (to replace the sweetness in the cake mix)
1 teaspoon cinnamon
2 tablespoons melted butter or oil (for a richer texture)
For the Cinnamon Swirl/Topping:
⅓ cup brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
Instructions:
1. Preheat oven to 350°F and grease an 8×8-inch baking pan.
2. In a bowl, whisk together pancake mix, brown sugar, cinnamon, melted butter, egg, and water (or milk) until combined.
3. Mix brown sugar, cinnamon, and melted butter in a separate small bowl.
4. Pour half the batter into the pan, then sprinkle half of the cinnamon swirl mixture on top. Repeat with the remaining batter and topping. Swirl slightly with a knife if desired.
5. Bake for 30–35 minutes (since pancake mix is lighter than cake mix, it bakes faster). A toothpick should come out clean when inserted into the center.
6. Cool for 5–10 minutes, slice, and enjoy!
Hope this turns out okay for you 🙂
Your recipe for extra streusel doesn’t mention adding any extra sugar, is this correct? I want to add more to the middle and top and have the flavor remain the same. Can you please clarify?
Thanks!
Hi there!
Sorry about that.
Here’s what you’ll need:
Mix 1/2 cup flour with 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon salt, and 2-3 tablespoons butter. Rub until crumbly and sprinkle as needed.