Prep 15 mins
Cook 30 mins
Recipe for coffeecake served at a popular restaurant near Stanford University.
- 354.88 ml sifted unbleached flour
- 236.59 ml granulated sugar
- 9.85 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 2 eggs
- 236.59 ml sour cream
- 2.46 ml vanilla
- 59.14 ml fresh blueberries (If frozen is all you have, thaw them before mixing into batter.)
- vegetable oil
- 73.94 ml granulated sugar
- 29.58 ml butter
- 2.46 ml cinnamon
- Preheat oven to 350°F.
- Oil a 9-in square baking pan (you can also use an 8-in square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes).
- In a large mixing bowl, sift flour with baking powder, baking soda, salt, and 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.
- 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 5 T sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble cornmeal (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.
- Serve warm.
- The restaurant serves generous squares with a lump of butter melting into the top.
- For the full effect, drink cinnamon-orange-clove tea with it.