Kitchen Cabinet Coffee Cake

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://weeknightgourmet.com/2010/02/27/kitchen-cabinet-coffee-cake/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

3/4 cup (1 ½ sticks) unsalted butter, room temperature
1/2 cup walnuts chopped
1 teaspoon ground cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup blueberry jam (at room temperature)

Preparation

1
Combine 1/3 cup flour, 1/4 cup butter (cut into pieces), walnuts, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
2
Preheat oven to 357°F. Butter and flour 13×9x2-inch baking pan.
3
Sift remaining 2 cups flour, baking powder and salt into medium bowl.
4
Using electric mixer, beat remaining 1/2 cup butter until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each egg is added. Mix flour mixture into batter alternating with the milk in 3 parts.
5
Transfer cake batter to prepared baking pan. Swirl the blueberry jam into the batter using a knife. Sprinkle topping evenly over batter.
6
Bake cake until fork inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.

Tools

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About

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!

Yield:

1.0 cake, serves 10-12

Added:

Saturday, February 27, 2010 - 10:31am

Creator:

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