I've been making one variation or another of this coffee cake since I was in high school. For my most recent batch, whipped up to celebrate my friends Sharon and Ian's housewarming party, I decided to try a little something different with the topping. Instead of the usual brown sugar and butter topping, I went with some Cap'n Crunch. And it was delicious!
For the Topping
- 3 Cups Cap'n Crunch Cereal, smashed by hand so it is partially crumbled
- 1 stick of butter, melted
- 1/2 Cup powdered milk
- 2 TBSP sugar
- 1 TSP salt
Combine all these ingredients in a large bowl and set aside.
For the Coffee Cake
- 3 Cup flour
- 1/2 Cup sugar
- 5 TBSP baking powder
- 1/2 TSP salt
- 1/2 Cup butter (room temperature) or shortening
- 1/2 Cup milk
- 2 eggs
Preheat oven to 375. Grease your loaf pans or muffin tins (I've even used brioche tins with great success for these.) Mix all the coffee cake ingredients in a large bowl or your mixer until blended together, about 1 minute. Spread batter into pans and sprinkle topping over the top. Bake for about 15 minutes or until the topping starts to brown. Then cover with foil to resume baking for another 20 minutes. Test with cake tester and remove from oven when cake tester comes out clean. Muffin tin sized cakes usually are ready in about 30 minutes, but larger pans have taken up to an hour in our terrible electric oven.
2 Replies to “Cap’n Crunch Coffee Cake”
So wait, can you make coffee cake with stuff you can just buy from grocery stores?
I love it so much, but was convinced there was some strange US additive that was the reason you can’t get it over here.
I promise to bake you a coffee cake when you finally come to SF to visit lady!