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

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Recipe Summary

Servings:
36
Yield:
3 or 4 - 8 or 9 inch cakes
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

204 calories; protein 2.3g 5% DV; carbohydrates 27.1g 9% DV; fat 10.4g 16% DV; cholesterol 18.9mg 6% DV; sodium 151.4mg 6% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2002
This sourdough spiced coffee cake is heavenly. My kids love the fruit and nuts added. I have tried an the equally good coffee cake "Amish Friendship Cake" and do not find them to be the same. Read More
(18)

Most helpful critical review

Rating: 1 stars
11/20/2011
My first time leaving a review. This was the worst recipe I have ever made. I don't know how people mixed it up because mine was so thick. There wasn't any liquid except for the 1 cup starter and 2/3 cup oil. Had to add milk to even stir it. One question why the extra salt when self rising flour already has salt in it. It's in the oven now and I am saying a heil Mary prayer over it so that we can at least eat it. If anyone knows what I did wrong please tell me. Read More
(4)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/23/2002
This sourdough spiced coffee cake is heavenly. My kids love the fruit and nuts added. I have tried an the equally good coffee cake "Amish Friendship Cake" and do not find them to be the same. Read More
(18)
Rating: 4 stars
01/15/2010
I cut the recipe in half and it didn't look like enough batter for 2 square pans. I put it all in one square pan but then had to cook for double the stated time so maybe I should have done 2:) I left out all the nuts due to an allergy in the household. For sourdough starter I used some of my Amish Friendship Starter which has more sugar than regular sourdough. Since I used a sweeter starter I did not use the optional honey. Out of the bowl the glaze was nothing special but when I sat down and had a piece of this coffee cake everything went together and it tasted wonderful! UPDATE: Made this again and this time I split it between two pans. Taste was actually better! I still had to cook 5 minutes longer than recipe states. I highly recommend this recipe it melts in your mouth! Read More
(9)
Rating: 5 stars
10/26/2010
I made recipe as directed but baked in a single nonstick 9x13. deep cake pan. The cook time increased to thirty minutes. The glaze did not look impressive at first however as someone else stated it combined with the rest of the cake very well. Overall I was pleased; it resembles the Herman coffee cake my Memaw used to make. Read More
(5)
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Rating: 1 stars
11/20/2011
My first time leaving a review. This was the worst recipe I have ever made. I don't know how people mixed it up because mine was so thick. There wasn't any liquid except for the 1 cup starter and 2/3 cup oil. Had to add milk to even stir it. One question why the extra salt when self rising flour already has salt in it. It's in the oven now and I am saying a heil Mary prayer over it so that we can at least eat it. If anyone knows what I did wrong please tell me. Read More
(4)
Rating: 1 stars
02/17/2013
I agree with "craftingchick". I kept going back to reading the ingredients thinking that I must have missed the liquid for sure. It is not a typical cake batter. Much thicker. I added half a cup of milk. I suspect that the sourdough starter that I already had is much thicker than the sourdough starter that is decribed in this recipe. I am letting the starter do it's magic overnight and then will cook in the morning. We will see.... Read More
Rating: 5 stars
05/10/2020
Yummy but a bit too sweet. Think I’ll use less white sugar and definitely not the honey. Only made 3-8” square pans. Baked for 20 minutes. Added blueberries for my fruit and pecans for the nuts. Loved it and will make again. Read More
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