Krusteaz Coffee Cake

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 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

• Bisquick Coffee Cake
• Cream Cheese Coffee Cake