Hobee's Coffee Cake

Hobee's Coffee Cake

Cake

• 1 1/2 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)
  

Topping

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

1. Preheat oven to 350 degrees F. In a large mixing bowl, resift sifted flour with baking power, baking soda, salt and about 1 cup of sugar.
2. In a separate bowl, beat together the eggs, sour cream and vanilla. Add egg mixture to flour mixture and beat until smooth.
3. 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 byabout 5 minutes).
4. 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.
5. 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.
6. Cool slightly; serve warm or at room temperature.
7. Serves 4.

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