" A little something extra in an traditional favorite! "

Ingredients:
 
  1 1/2 cups all-purpose flour, divided
  1/4 cup sugar
  2 1/2 teaspoons baking powder
  1/2 teaspoon salt
  1/4 teaspoon ground allspice
  1/3 cup butter or margerine, melted
  1 egg
  2/3 cup milk
  3/4 cup E. Waldo Ward Blueberry Preserves

  For the Topping:
  1/4 cup frimly packed brown sugar
  1/4 cup chopped walnuts
  1 tablespoon flour
  1 tablespoon butter or margerine

Directions:

1 Preheat oven to 400 degrees F.

2 For The Cake: Grease and flour 8- or 9-inch square baking pan. Lightly spoon flour into measuring cup; level off. In a medium bowl, combine 1 1/2 cup flour, sugar, baking powder, salt, and allspice. Add melted butter, egg, and milk. Mix vigerously until well blended. Pour half of batter into greased and floured pan; spread preserves evenly over batter. Top with remaining batter.

3 For the Topping: Combine topping ingredients; mix until crumbly. Sprinkle over top of coffee cake and bake for 20-25 minutes or until toothpick inserted in the center comes out clean.

Makes 1 Cake