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Recipe for "coffee-cake-2"

NAME

     COFFEE-CAKE-2 - Coffee cake from Hobee's Haven restaurant
     ``Hobee's Haven''  here  in  Silicon  Valley  (usually  just
     called  ``Hobee's'') serves a lot of brunch food, and as far
     as I can tell they always include a piece  of  their  coffee
     cake  with each order.  Frankly, I don't care for breakfast,
     nor do I approve of places at which the only kind of tea you
     can  order  reeks  of orange and cinammon ... but the coffee
     cake is pretty good.  This is their recipe,  printed  in  an
     advertising flyer for the shopping center they inhabit; it's
     quite easy.

INGREDIENTS (serves 4)

          CAKE
     150 g     sifted unbleached flour
     200 g     granulated sugar
     10 ml     baking powder
     2.5 ml    baking soda
     1 ml      salt
     2         eggs
     25 cl     sour cream
     2.5 ml    vanilla
     40 g      fresh blueberries, (or other fruit, or  nuts  such
               as walnuts), optional
               vegetable oil
          TOPPING
     60 g      granulated sugar
     30 g      butter
     2.5 ml    cinammon

PROCEDURE

          (1)  Preheat oven to 175 deg. C.
          (2)  In a large mixing bowl,  sift  flour  with  baking
               power, baking soda, salt, and 200 g 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 22-cm square baking pan (you can also use an
               20-cm  square  pan, or anything of similar surface
               area, if you increase the baking time by  about  5
               minutes).
          (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 60 g sugar  with  the  butter
               and  cinammon  with  a sturdy fork, until they are
               blended and resemble cornmeal  (i.e.,  you  should
               have  a  mixture of fine crumbs, not a smooth mix-
               ture).
          (8)  Sprinkle topping over batter.
          (9)  Bake for 20-25 minutes, until  a  clean  toothpick
               inserted in the center of the cake comes out dry.
          (10) Cool slightly; serve warm or at room  temperature.
               Don't ruin it by serving it with salted butter.

NOTES

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

RATING

     Difficulty: easy.  Time: 10-15 minutes preparation,  20 - 30
     minutes baking.  Precision: measure the ingredients.

CONTRIBUTOR

     Jeffrey Mogul
     Digital Equipment Corporation, Palo Alto, California, USA
     decwrl!mogul