Kitchen Cabinet Coffee Cake Recipe

Name: Kitchen Cabinet Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 3/4 cup unsalted butter room temperature; 1/2 cup walnuts chopped; 1/2 cup brown sugar packed dark brown; 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

Servings: persons

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 357u00b0F. Butter and flour 13x9x2-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.

940

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all purpose flour, 3/4 cup unsalted butter room temperature, 1/2 cup walnuts chopped, 1/2 cup brown sugar packed dark brown, and more.

Yes, Kitchen Cabinet Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kitchen Cabinet Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions