Kitchen Cabinet Coffee Cake

If you have about 45 minutes to spend in the kitchen, Kitchen Cabinet Coffee Cake might be a super lacto ovo vegetarian recipe to try. One serving contains 439 calories, 4g of protein, and 24g of fat. This recipe serves 10. For 72 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. Head to the store and pick up milk, baking powder, eggs, and a few other things to make it today. Only a few people really liked this breakfast. It is brought to you by Foodista. With a spoonacular score of 17%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Coffee date cake and a new coffee brand | Simone's KitchenSimone's Kitchen, The Best Coffee Cake Ever and My Daughter’s Mini Kitchen Makeover with Delta Faucet, and Kitchen Tip: Make a Flavored Iced Latte with Leftover Coffee.

Instructions

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 357F. Butter and flour 139x2-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.