Hobees Coffee Cake Recipe
Hobees Coffee Cake Recipe is a moist, tender cake layered with a sweet cinnamon crumb topping and often enhanced with fruit like blueberries. Made using sour cream and buttermilk, it delivers rich flavor and a soft texture. Ideal for breakfast or brunch, this classic treat is easy to prepare, stores well, and offers delicious homemade comfort in every bite.
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For The Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup unsalted butter softened
- 1 cup buttermilk
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups sour cream
- 1/2 cup blueberries or your choice of fruit or nuts
For The Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
Make The Crumb Topping:
- In a small bowl, combine brown sugar, flour, cinnamon, and softened butter. Use your fingers or a fork to blend until the mixture resembles coarse crumbs. Set aside.
Mix Dry Ingredients For The Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter And Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy using an electric mixer or whisk.
Add Eggs And Flavorings:
- Beat in the eggs one at a time, then add vanilla extract and sour cream. Mix until smooth.
Combine Wet And Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined. Fold in the blueberries or your chosen fruit/nuts.
Assemble And Bake:
- Pour the batter into the prepared baking pan. Evenly sprinkle the crumb topping over the batter. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool on a wire rack before serving.
Notes
Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This helps the cake stay tender.
Sometimes I like to toss in 1/2 cup chopped walnuts or pecans for extra texture. Don’t Skip the Crumb: The topping is what makes this coffee cake unforgettable.