Kitchen Cabinet Coffee Cake

Kitchen Cabinet Coffee Cake

Kitchen Cabinet Coffee Cake

45 minutes

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Details
  • Serving Size:   10
  • Vegetarian:   True
  • Weight Watchers:   21 Points
Cuisine
  • dessert
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • cups all purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 cup blueberry jam (at room temperature)
  • 1/2 cup (packed) dark brown brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 eggs+ 1 egg yolk (reserve the white for that omelette yo
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon of salt
  • 1 cup sugar
  • 1/2 cup coarsely chopped walnuts
  • 1 cup whole milk
Instructions

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 357F. Butter and flour 139x2-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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