Herman Coffee Cake

Herman Coffee Cake

22
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"This cake like bread is the perfect accompaniment to your morning cup of coffee. It uses Herman sweet sourdough starter."

Ingredients 55 m {{adjustedServings}} servings 407 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Bring Herman Starter to room temperature.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 9x13 inch baking pan.
  3. Stir together Herman Starter, oil and beaten eggs.
  4. Stir together the flour, cinnamon, baking soda, baking powder, salt and white sugar. Stir in nuts and raisins. Add the flour mixture to the egg mixture and stir well. Pour into the prepared pan and sprinkle with the topping.
  5. To Make Topping: Combine the 1 cup brown sugar, 3 tablespoons flour, 1 teaspoon cinnamon. Cut in 1/4 cup softened butter, until the mixture resembles very coarse crumbs.
  6. Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes. While still hot pour glaze over the top and serve.
  7. To Make Glaze: In a small saucepan, melt 1/2 cup butter or margarine. Stir in the milk and 1 cup brown sugar. Bring to a boil and let boil for 3 minutes. Immediately pour over hot cake.
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Reviews 22

  1. 24 Ratings

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MARGOT-32
3/28/2003

Excellent coffee cake. I halved the recipe for my husband & me -- fits an 8x8x2 pan. After it was cool we cut it in portions to freeze. About 14 seconds in the microwave works super.

LORAYNE
3/28/2003

This is one of the best coffee cake recipes I have enjoyed eating/making. It came out moist, and wasn't dry days later.

COOKINGQUEEN75
11/15/2008

So gooey and cinnaminny! Tastes like I'm eatin a Cinnabon cinnamin roll! I omitted the raisins. I used walnuts instead of pecans. In the filling I added half of the nuts. After pouring in the batter in the dish, I topped it off with the rest of the walnuts. I used butter instead of margarine too. Make sure your sourdough starter is at room temperature. This is definitely a keeper!