This is a nice coffee cake, but it’s not Hobee’s. This seems to be the only version of Hobee’s on the web, and it may have been on their flyer (or is that urban legend?), but this is not their signature dish. The crumb is much smoother at the restaurant and there is more topping than this recipe calls for. Additionally, it’s made in tall tins, not a standard 8×8 or 9×9, which might contribute to the difference in texture. I would love to find their actual recipe somewhere, but this, unfortunately, doesn’t seem to be the one.
YIELD
1 cakePREP
15 minCOOK
30 minREADY
45 minIngredients
Directions
Preheat oven to 350℉ (180℃).
In a large mixing bowl, resift 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 tablespoon 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 smooth).
Sprinkle topping over batter.
Bake for 20 to 25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
Cool slightly; serve warm or at room temperature.
Don’t ruin it by serving it with salted butter.
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