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Herman Coffee Cake

Rated as 4.56 out of 5 Stars

"This cake like bread is the perfect accompaniment to your morning cup of coffee. It uses Herman sweet sourdough starter."
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55 m servings 407 cals
Original recipe yields 18 servings (1 - 9x13 inch pan)


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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.

Nutrition Facts

Per Serving: 407 calories; 20.8 g fat; 54.6 g carbohydrates; 3.3 g protein; 21 mg cholesterol; 263 mg sodium. Full nutrition

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  1. 27 Ratings

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Most helpful positive review

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.

Most helpful critical review

This coffeecake was a complete failure. I had planned to take this to a potluck, but the weird texture just just too much to inflict on friends. We thought it had a bread pudding texture that w...

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Least positive

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.

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

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 th...

This recipe, minus the glaze, is a staple I grew up on. When I grew up, it took me years to track down the Herman starter again & still after all those years, the memory of this coffee cake mad...

We used this as an after-school snack cake. It went over pretty well, but will not be a favorite.

Wow, this was really good...and I usually don't like coffee cakes at all. I don't really like raisins so I omitted those, and I mixed the chopped nuts with the topping instead of mixing them wi...

My Family loved this cake including four small children

This is an excellent coffee cake! I used Splenda brown sugar for the topping and it turned out very well. The longer this cake sits the better it gets... by the 3rd day it was still moist and ...

I have been making this coffee cake for probably 30 years and still love it. Because it's so sweet I use just powdered sugar mixed with milk for the glaze. It gives it a great appearance witho...