Herman Coffee Cake Recipe 45

MOIST HERMAN COFFEE CAKE

Moist Herman Coffee Cake image

A sourdough spiced coffee cake, also known as an Amish Friendship Cake.

Provided by Autumn

Categories Desserts Cakes Coffee Cake Recipes

Yield 36

Number Of Ingredients 18

Ingredients

1 cup sourdough starter
1 cup white sugar
2 cups self-rising flour
½ teaspoon salt
2 teaspoons ground cinnamon
⅔ cup vegetable oil
2 eggs
1 cup raisins or dates
1 cup chopped walnuts
1 tablespoon honey
1 cup packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
¼ cup chopped walnuts
½ cup butter
1 cup sifted confectioners' sugar
2 tablespoons butter, melted
2 tablespoons milk

Steps:

To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water, 1/4 ounce yeast in a bowl, cover and let stand over night (cover should be loose). Refrigerate and stir daily. On fifth day feed Herman one cup flour, 1 cup milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed as on fifth day.
Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.
Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, honey (optional). Stir until combined. Pour into prepared pans. Top with sugar-nut topping.
Dot with 1/2 cup butter or margarine and bake at 350 degrees F (175 degrees C) for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.
To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
To Make Glaze: Combine 1 cup sifted confectioners' sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 27.1 g, Cholesterol 18.9 mg, Fat 10.4 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 151.4 mg, Sugar 18.4 g

HERMAN COFFEE CAKE STARTER AND BREAD

Herman Coffee Cake Starter and Bread image

This delicious cake (and starter) should be shared with friends, who in turn share with their friends ... and on and on. Thus, often called a "Friendship Cake", it fills the house with an irresistible aroma and makes a lovely present for any Holiday. Although it takes about 3 weeks for the Starter to be ready to use, feeding Herman is very quick and easy. This recipe was given to me by a friend over 30 years ago, and I still enjoy sharing this Herman Cake & Starter (including recipe). Prep. time does not include making the Starter the very first time.

Provided by BeachGirl

Categories Quick Breads

Time 1h15m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup granulated sugar
1 cup all-purpose flour
1 cup milk
2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 cup granulated sugar
2 whole eggs
2/3 cup cooking oil (I use canola)
1 cup nuts or 1 cup raisins, boiled & drained (I use pecans)
1 tablespoon flour
1 tablespoon cinnamon
1 cup light brown sugar
1/4 cup melted butter
1/2 cup butter
1 cup light brown sugar
1/2 cup milk
1 1/2 cups chopped nuts

Steps:

STARTER: Stir Ingredients together, mixing well, in a gallon container.
Cover tightly and refrigerate.
Feed Herman the same 3 Starter ingredients (above) every 5 days for a total of 4 times (20 days).
Stir Herman daily.
When you are ready to bake a Herman Cake, you should have about eight cups of starter.
Bake Herman cake (recipe below) on the 25th day from the first feeding.
***Keep your own starter growing, use some to bake a Herman Cake, and give some to friends.
***SHARING YOUR STARTER: If someone gives you a cup of Herman Starter, you must feed it for 10 days before you bake with it.
Day 1: Feed Starter with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
Stir, cover and refrigerate.
Day 2-4: Stir.
Leave in refrigerator.
Day 5: Feed Starter again with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
Stir, cover and refrigerate.
Day 6-9: Stir.
Leave in refrigerator.
***Herman should now be about 4 cups: use 2 cups to bake, give 1 cup to friend, and keep 1 cup to grow more Starter.
***Day 10: MAKE HERMAN CAKE AS FOLLOWS: Mix all Herman Cake ingredients together, along with 2 cups of Herman Starter, and pour into a greased/floured bundt pan.
Sprinkle top with Topping mixture.
Bake 350 degrees for 40-45 minutes.
Or use a 15x19-2" pan and bake 325 degrees for 30-35 minutes.
TOPPING MIXTURE: Mix together all Topping ingredients and sprinkle over cake BEFORE baking.
GLAZE: Mix all Glaze ingredients together and cook for 5 minutes.
Pour over top of hot baked Herman Cake.

(HERMAN STARTER) COFFEECAKE

(Herman Starter) Coffeecake image

This is a cinnamon topping coffeecake made with the famous Herman starter. If you don't have your own Herman in the fridge, search for Herman starter here on recipezaar.com to get it started, or beg a cup from a friend who does. Well worth the little bit of extra effort! Topping ingredients are listed within the recipe to keep them separate from the batter ingredients.

Provided by Fuzzys Finds

Categories Breads

Time 55m

Yield 1 9 x 13 pan of cake, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups herman starter, five days after last feeding
2 eggs
1 cup sugar
2/3 cup oil
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 cup milk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
1 cup raisins

Steps:

Preheat oven to 350 degrees F and grease a 9x13 pan.
Beat eggs; add sugar and oil, beating well.
Add remaining dough ingredients (starter, flour, baking powder, cinnamon, milk, baking soda, salt, nuts &/or raisins) and beat 2 minutes with electric mixer at medium speed. (Note: This goes against my policy to not mix flour any more than necessary to get the dough to come together. I don't beat it this much myself.).
Pour dough into greased 9x13 bakign pan.
Combine the topping ingredients: 1T flour, 1t cinnamon, 1 cup brown sugar, and 1/4 cup butter. Sprinkle topping over batter in pan.
Bake for 40 to 45 minutes. Check middle of cake for doneness; otherwise it may turn out soggy.
Note: 1 teaspoon each of nutmeg and ginger may be added as well. Another variation places the nuts in the topping and folds one cup of drained, crushed fruit (pineapple, peaches, etc) into the batter.