Wednesday, January 30, 2008

Hobee's Coffee Cake

For those of you in the SF Bay Area (and I know you are out there - I look at my stats - so leave a comment people!), here's a recipe for Hobee's Coffee Cake. Hobee's is a Bay Area institution - one of those 'we serve breakfast all day' kinds of places. So Yummy! This recipe is not from their site, but is great! Now that I have it, I don't think my waistline will recover.

And of course, I don't add nuts to mine :)

Warning: This stuff is addicting! Try a slice with a warm pat of butter on top. Yum!
Serving Size : 4
Difficulty: easy.
Time: 10-15 minutes preparation, 20-30 minutes baking.

1 1/2 c Flour (unbleached) -sifted
1 c Sugar, granulated
2 t Baking powder
1/2 t Baking soda
1/4 t Salt
2 Eggs
1 c Sour cream
1/2 t Vanilla
1/4 c Blueberries, fresh, optional (or other fruit, or nuts such as walnuts)
Vegetable oil (for coating pan)

5 T Sugar, granulated
2 T Butter
1/2 t Cinnamon, ground

Preheat oven to 350 degrees F. In a large mixing bowl, resift sift flour
with baking power, baking soda, salt and about 1 cup of sugar.

In a separate bowl, beat together the eggs, sour cream and vanilla.
Add egg mixture to flour mixture and beat until smooth.

Oil a 9-inch square baking pan (you can also use an 8 inch square pan,
or anything of similar surface area, if you increase the baking time by
about 5 minutes).

Spread the batter in the pan. If you are using fruit or nuts, scatter
them over the batter and stir a little bit so that they stay in the top layer.

In a small bowl, mix about 5 T sugar with the butter and cinnamon
with a sturdy fork, until they are blended and resemble cornmeal
(i.e., you should have a mixture of fine crumbs, not a smooth mixture).
Sprinkle topping over batter. Bake for 20-25 minutes, until a clean
toothpick inserted in the center of the cake comes out dry.

Cool slightly; serve warm or at room temperature.

NOTES: All ingredients and bowls should be a room temperature
before you start; this is particularly true for the butter.


Tami said...

This should have been wonderful... But I am here in Colorado at 8000 ft. The topping sunk and then it ran all over the oven. It is Easter morning no less. Has anyone tried this at high altitude. So disappointed, I love Hobees Coffeecake!

Anonymous said...

I followed this precisely and got a dense, tough cake. The flavor was there but that was the only resemblance to hobee's. I don't live in high as altitude or have any weird baking exceptions that I have to make. Any ideas?