Kitchen Cabinet Coffee Cake
By: Jessica Ogilvie
Published: Saturday, February 27, 2010 - 10:31am

Ingredients




 cups all purpose flour
3/4 cup (1 ½ sticks) unsalted butter, room temperature
1/2 cup walnuts chopped
1/2 cup (packed) dark brown brown sugar
1 teaspoon ground cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1 cup whole milk
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.

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!