Kitchen Cabinet Coffee Cake

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.

Photo: Jessica Ogilvie

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

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.

Preheat oven to 357°F. Butter and flour 13×9x2-inch baking pan.

Sift remaining 2 cups flour, baking powder and salt into medium bowl.

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.

Transfer cake batter to prepared baking pan. Swirl the blueberry jam into the batter using a knife. Sprinkle topping evenly over batter.

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.

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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!