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!
HOBEE'S COFFEE CAKE
Serving Size : 4
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
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.