Herman Coffee Cake
Source of Recipe
web/don't remember
List of Ingredients
1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. each baking soda and salt
1 c. "Herman" starter (see note)
1/3 c. oil
1 egg
1/2 c. raisins
1/4 c. chopped nuts
Topping (recipe follows)
Recipe
In large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add
starter, oil, egg, raisins, and nuts; stir to mix well. Spread in greased
and floured 8 or 9 inch square pan; sprinkle with Topping. Bake in preheated
350 degree oven 30 to 35 minutes or until browned and pick inserted in
center comes out clean. Cool slightly in pan on rack. Cut in squares. Best
served warm.
The original "Herman" or "friendship" coffee-cake recipe was doubled and
baked in a 13 x 9 x 2 inch pan about 45 minutes.
Topping: In small bowl, mix 1/2 cup packed brown sugar, 1 1/2 teaspoons each
flour, cinnamon, and granulated sugar. Cut in 2 tablespoons butter at room
temperature until crumbly.
"HERMAN" COFFEE CAKE
2 eggs
2 c. flour
1/2 tsp. salt
1 c. sugar
1 c. chopped nuts
2/3 c. oil
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 c. raisins, optional
Mix together and spread in greased jelly roll pan or two 8 x 8 cake pans.
1 tbsp. cinnamon
1 c. brown sugar
1 tbsp. flour
1/4 c. melted butter
Bake in 350 degree oven for 25 to 30 minutes or until golden brown. If you
desire you can add a glaze when removed from oven and still hot.
"HERMAN" COFFEE CAKE GLAZE:
1 c. maple syrup
3/4 c. butter
Boil together for 5 minutes and pour on cake.
HERMAN COFFEE CAKE - FRIENDSHIP BREAD
STARTER:
1 pkg. active dry yeast
2 c. lukewarm water (110-115 degrees)
2 c. flour
STEP 2:
2 c. milk, divided
2 c. flour, divided
2 c. sugar, divided
CAKE:
Starter (from above)
2/3 c. oil
3 eggs
2 c. flour
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/2 tsp. cinnamon
1 1/2 tsp. baking powder
2 tsp. baking soda
1 c. each of your choice of the following, using as many additions as you
wish: Raisins, chocolate or butterscotch chips, coconut, apples, nuts,
bananas and dried fruits
To make starter: In a large ceramic or plastic bowl (do not use metal)
dissolve yeast in water. Add flour, beat with a wooden spoon until well
mixed. Cover bowl loosely with plastic wrap or foil and leave at room
temperature for 48 hours.
This will give you 3 servings of starter. Use one serving to make a cake
now, keep a serving to use later, and give the remaining serving to a friend
with a copy of this recipe.
Day 1: Pour your serving of starter into a large bowl and cover with a loose
lid, plastic wrap or foil.
Days 2, 3, 4: Stir once a day, keeping mixture at room temperature.
Day 5: Add 1 cup milk, 1 cup flour and 1 cup sugar. Stir with a wooden spoon
or electric mixer.
Days 6, 7, 8, 9: Stir once a day, keeping mixture at room temperature.
Day 10: Add remaining milk, flour and sugar. Stir and remove 3 cups of the
starter. Keep 1 cup for yourself to use later and give the remaining 2 cups
to friends with this recipe.
The starter that is left in your bowl will be used to make a cake now or, if
you cannot bake immediately, the remaining mixture can be stored at room
temperature and stirred daily until it can be used. This mixture can be held
for 3 or 4 days. (May also be frozen.)
To make cake: Preheat oven to 350 degrees. Combine starter with remaining
cake ingredients and the additions you want to use. Stir with a wooden
spoon. This batter will be very thick. Pour batter into a greased Bundt pan
or 2 large bread pans. Or fill 1 bread pan and use remaining batter to fill
about 12 muffin cups. For Bundt pan, bake 45 to 50 minutes. For bread pans
and muffins bake about 30 minutes or until they test done. Serve warm or
cool and frost with your choice of frosting.
OPTIONAL: TOPPING BEFORE BAKING:
1/2 c. melted butter
1/2 c. brown sugar
1 tbsp. flour
1 tbsp. cinnamon
Mix together and pour over the top of cake. Use a fork and swirl through the
batter. Bake 350 for 35-45 minutes.
GLAZE AFTER BAKING:
1/4 c. butter
1/4 c. brown sugar
1/8 c. milk
Mix up and boil 3-4 minutes. Gently spoon evenly over the hot cake, right
out of oven.
HERMAN COFFEE CAKE
2 c. Herman starter
2 eggs
2 c. flour
1/2 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 c. sugar
2 c. oil
1/2 tsp. salt
Cinnamon Topping or Brown Sugar Glaze
1 or 2 c. any dried, can, frozen or fresh fruit
Stir together Herman, eggs, flour, soda, baking powder, cinnamon, sugar,
oil, salt and fruit. Spread batter in a greased 9 x 13 inch pan.
Sprinkle topping over batter in pan and bake at 350 degrees for 45 minutes.
Remove from oven and pour glaze over top. Cool and serve. 12-15 servings.
CINNAMON TOPPING:
1 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/4 c. butter
Cream all together.
BROWN SUGAR GLAZE:
3 tbsp. butter
1 c. brown sugar
1/4 c. milk
Boil butter, sugar and milk together for 5 minutes. Pour over top.
HERMAN STARTER FOR HERMAN COFFEE CAKE
1 pkg. dry yeast
2 c. lukewarm water
2 c. plain flour
In a glass bowl or jar dissolve 1 package dry yeast in the water. Add flour.
Beat until smooth. Cover. Let stand and set for 48 hours at room
temperature. Makes 2 cups of starter. Use 1 cup only to begin feeding. Stir
every day for 10 days. On first and fifth days feed: 1 cup plain flour,
sifted and 1 cup milk.
While feeding 10 days keep refrigerated. Herman makes 4 cups. On 10th day
use 2 cups for baking. Keep 1 cup and give 1 cup to a friend.
Ginny Butterfield
Cranberry Twp, PA
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