Moist Herman Coffee Cake recipe
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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
Nutrition Info
- 204.3 caloriescarbohydrate: 27.1 gcholesterol: 18.9 mgfat: 10.4 gfiber: 0.9 gprotein: 2.3 gsaturatedFat: 2.9 gservingSize: -sodium: 151.4 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Moist Herman Coffee Cake
Directions
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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.