Hobee's Coffee Cake

Yield:8 Serving(s)


3 cups unbleached white flour, sifted
2 cups sugar
4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups sour cream
1 tsp. vanilla extract
1/2 cups fresh blueberries (or other fruit or nuts)
10 tbsp. sugar
4 tbsp. butter
1 tsp. cinnamon


  1. Preheat oven to 350 °F (165 °C).
  2. In a large mixing bowl, resift flour with baking powder, baking soda, salt, and 2 cups of sugar.
  3. In a separate bowl, beat together the eggs, sour cream, and vanilla.
  4. Add egg mixture to flour mixture and beat until smooth.
  5. Oil a 13x9" square baking pan.
  6. 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.
  7. In a small bowl, mix 5 tbsp. sugar with the butter and cinnamon with a sturdy fork, until they are blended and resemble cornmeal (you should have a mixture of fine crumbs, not a smooth mixture).
  8. Sprinkle topping over batter.
  9. Bake until a clean toothpick inserted in the center of the cake comes out dry, about 20 to 25 minutes.
  10. Cool slightly. Serve warm or at room temperature.