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Hobee's Coffee Cake

1 1/2 c Flour (unbleached),
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

5 T Sugar, granulated
2 T Butter
1/2 t Cinnamon, ground
Preheat oven to 350 degrees F. In a large mixing bowl, resift sift 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 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. Cool slightly; serve warm or at room temperature. Don't ruin it by serving it with salted butter.

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