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

Sue

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
18
Yield:
1 - 9x13 inch pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring Herman Starter to room temperature.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 9x13 inch baking pan.

  • Stir together Herman Starter, oil and beaten eggs.

  • 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.

  • 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.

  • 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.

  • 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

407 calories; protein 3.3g 7% DV; carbohydrates 54.6g 18% DV; fat 20.8g 32% DV; cholesterol 20.9mg 7% DV; sodium 263.4mg 11% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2003
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. Read More
(27)

Most helpful critical review

Rating: 1 stars
12/07/2009
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 was not what I expected or wanted. My other comment is that the glaze is complete overkill. It made my favorite feature of coffee cake the crumb topping a mess. It totally obliterated it into a mushy slop that made it seem like it was undercooked. I agree with another reviewer's comments about texture. If you can get past the texture the flavor was good. Read More
(4)
28 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/28/2003
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. Read More
(27)
Rating: 5 stars
03/28/2003
This is one of the best coffee cake recipes I have enjoyed eating/making. It came out moist and wasn't dry days later. Read More
(14)
Rating: 5 stars
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! Read More
(13)
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Rating: 5 stars
05/03/2010
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 made my mouth water! Now I make it on a regular basis for my family & more & more friends after they've tried it. It's amazing with the glaze! A few variations I've tried- adding 1-2c. diced apples (dusted in flour & cinnamon) to the batter mixture. I've changed out 1c. flour for whole wheat flour & it only slightly lowered the sweet bite couldn't even tell;-) I also have tried it with raw sugar opposed to the white sugar & it didn't affect the final texture as raw sugar normally does. The topping for this cake is supposed to sink down into the batter as it bakes as that adds the swirls of intense flavor to the cake. I always use a couple toothpicks & swirl the topping into the surface of the batter a bit to even it out more. If your sourdough starter is too runny it will make the final batter wetter all you need to do is add a bit more flour to the batter until it resembles a thick brownie batter or the like. OR if you're already cooking it & realize- just bake it another 5min at a time until the center stops jiggling & you can slide a toothpick out of the center (not in a cinnamon swirl) clean. All in all this recipe is very forgiving & very agreeable to experimenting with variations! It's definitely a favorite around here!! Read More
(12)
Rating: 5 stars
01/14/2004
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 with the cake batter... Other than that I didn't make any changes. The cake rose a LOT during baking...it turned out very light and fluffy. My husband who normally eats like a bird ate 2 pieces. I'll definitely be making more of this! K Read More
(11)
Rating: 4 stars
03/28/2003
We used this as an after-school snack cake. It went over pretty well but will not be a favorite. Read More
(11)
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Rating: 5 stars
03/16/2011
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 without adding a whole lot more fat/sugar and still allows the topping to remain crispy. Our favorite variations include 3 cups of cut up apples along with the nuts and raisins or a large can of cut up peaches and the nuts. I also use a little more cinnamon - 2 t. For best flavor it is best to make the coffee cake a day ahead. The flavor becomes more intense as the days pass. The secret to success with the Herman starter is to keep it at room temperature and to avoid using metal spoons or bowls. Read More
(10)
Rating: 5 stars
03/28/2003
My Family loved this cake including four small children Read More
(9)
Rating: 5 stars
10/15/2007
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 tasted better then the first day. I'm now baking these in 6" bundt pans. Once the topping gets solid I put them on plates and freeze them then vacuum seal them and will be giving them out for Christmas gifts. My next batch I might hold off on the topping and do that once I take them out to thaw closer to Christmas. Read More
(8)
Rating: 1 stars
12/07/2009
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 was not what I expected or wanted. My other comment is that the glaze is complete overkill. It made my favorite feature of coffee cake the crumb topping a mess. It totally obliterated it into a mushy slop that made it seem like it was undercooked. I agree with another reviewer's comments about texture. If you can get past the texture the flavor was good. Read More
(4)
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