Kitchen Cabinet Coffee Cake
I decided we deserved a nice breakfast treat on this snowy weekend. Coffee cake came to mind, but all the recipes I looked at would have required me to go to the store to pick up an ingredient or two. I really didn’t want to get out my pajamas quite yet so I pulled together this recipe based on a quick perusal of 10 or so different coffee cake recipes and the ingredients I had on hand. Many of the recipes I looked at called for blueberries. We didn’t have any fresh or frozen blueberries in the house but did have some very nice blueberry jam. I decided I would swirl the jam through the batter for a nice marbled effect and blueberry taste. I also didn’t have whole milk but learned a good substitute. Pour 1.5 tablespoons of heavy cream into a 1 cup measuring cup and fill the remainder with skim milk. The cake was amazing! Great light texture, with nice blueberry taste from the jam, and a delicious crumb topping. This will be a great go-to recipe when we entertain in the Berkshires. My husband jokingly asked who the other 11 people coming over for breakfast were, but I have a feeling the cake won’t last long!
Total Steps
6
Ingredients
11
Tools Needed
4
Ingredients
- 2.333329916000366 cup <a href="/W7LCJR7C">all purpose flour</a>
- 0.75 cup (1 ½ <a href="/674TVKM7">sticks) </a><a href="/WDBZPYYF">unsalted butter,</a> room temperature
- 0.5 cup <a href="/5XYDFFK2">walnuts </a>chopped
- 0.5 cup (packed) dark <a href="/FH4RK3W8">brown </a><a href="/GHZ654L7">brown sugar</a>
- 1 teaspoon ground <a href="/HWFS2HS6">cinnamon</a>
- 2.5 teaspoon <a href="/J2KTPXCW">baking powder</a>
- 0.5 teaspoon <a href="/7WDLGSY7">salt</a>
- 1 cup <a href="/6H6G87VP">sugar</a>
- 2 large <a href="/2PVT278D">eggs</a>
- 1 cup <a href="/FPQGTBZG">whole milk</a>
- 0.5 cup <a href="/2ZCVN3BV">blueberry jam </a>(at room temperature)
Instructions
Step 1
Combine 1/3 cup flour, 1/4 cup butter (cut into pieces), walnuts, <a href="/D434P8MH">brown </a>sugar and cinnamon in medium bowl. <a href="/7S3QCKWK">Mix </a>until moist and crumbly. Set <a href="/R34ZSY3M">topping </a>aside.
Step 2
<a href="/H3S4YV46">Preheat oven </a>to 357°F. Butter and flour 13×9x2-inch <a href="/RNT367Z2">baking </a>pan.
Step 3
Sift remaining 2 cups flour, <a href="/HF7TLMS7">baking powder </a>and <a href="/DPSVTKVY">salt </a>into medium bowl.
Step 4
Using electric mixer, <a href="/3CYMY2D7">beat </a>remaining 1/2 cup butter until fluffy. Gradually add 1 cup sugar, <a href="/3CYMY2D7">beating </a>until well <a href="/S6W4FR7F">blended. </a>Add eggs 1 at a time, <a href="/3CYMY2D7">beating </a>to <a href="/S6W4FR7F">blend </a>after each egg is added. <a href="/7S3QCKWK">Mix </a>flour mixture into batter alternating with the milk in 3 parts.
Step 5
Transfer cake batter to prepared <a href="/RNT367Z2">baking </a>pan. Swirl the blueberry jam into the batter using a knife. Sprinkle <a href="/R34ZSY3M">topping </a>evenly over batter.
Step 6
<a href="/RNT367Z2">Bake </a>cake until fork inserted into center comes out <a href="/WZLWW3YP">clean </a>and <a href="/R34ZSY3M">topping </a>is golden <a href="/D434P8MH">brown,</a> about 40 minutes. <a href="/GZFHJC5K">Cool </a>cake slightly. <a href="/Y6MVNCHX">Serve </a><a href="/FVYNJCCW">warm </a>or at room temperature.