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COFFEE-CAKE-2(D)         USENET Cookbook         COFFEE-CAKE-2(D)

HOBEE'S COFFEE CAKE

     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
     1 1/2 cups
               sifted unbleached flour
     1 cup     granulated sugar
     2 tsp     baking powder
     1/2 tsp   baking soda
     1/4 tsp   salt
     2         eggs
     1 cup     sour cream
     1/2 tsp   vanilla
     1/4 cup   fresh blueberries, (or other fruit, or nuts such
               as walnuts), optional
               vegetable oil
          TOPPING
     5 Tbsp    granulated sugar
     2 Tbsp    butter
     1/2 tsp   cinammon

PROCEDURE
          (1)  Preheat oven to 350 deg. F.

          (2)  In a large mixing bowl, resift flour with baking
               power, baking soda, salt, and 1 cup 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 9-inch square baking pan (you can also use
               an 8 inch square pan, or anything of similar sur-
               face 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 5 Tbsp 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
               mixture).

          (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
     From: tbc0@gte-labs.CSNET (Theresa Campbell)
     Newsgroups: mod.recipes
     Subject: RECIPE: Cognac sugarplums
     Date: 3 Jan 86 03:46:24 GMT
     Organization: GTE Labs
     Approved: reid@glacier.ARPA

                Copyright (C) 1986 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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