Favourite Herman Coffee Cake
Favourite Herman Coffee Cake recipe
Yield
16 servingsPrep
2 daysCook
1 hrsReady
2½ daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
herman starter
|
* |
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 | cup |
raisins, seedless
or dates |
|
| ½ | cup |
nuts
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
brown sugar
|
*
|
| ¼ | cup |
butter
melted |
|
| Herman starter | |||
| 1 | package |
yeast, active dry
package active dry |
*
|
| 2 | cups |
water
lukewarm |
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
herman starter
|
* |
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
vegetable oil
|
|
| 237 | ml |
raisins, seedless
or dates |
|
| 118 | ml |
nuts
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
brown sugar
|
*
|
| 59 | ml |
butter
melted |
|
| Herman starter | |||
| 1 | x |
yeast, active dry
package active dry |
*
|
| 473 | ml |
water
lukewarm |
|
| 473 | ml |
all-purpose flour
|
|
Directions
In a large glass jar or crockery pot, dissolve the yeast in the lukewarm water.
If water is too hot it will kill the yeast.
Add flour and beat until smooth.
Cover and let set at room temperature for 48 hours.
Makes 2 cups of starter.
Use 1 cup to start feeding Herman and find a good house or friend for the second cup.
Care and feeding of starter:
Keep Herman in a large covered container in the refrigerator.
Stir once a day.
On the first and fifth days feed with ½ cup sugar, 1 cup milk and 1 cup flour.
On the 10th day use Herman to prepare cake.
By that time Herman will have grown to 4 cups.
Use 2 cups for baking, 1 cup of starting another 10-day cycle yourself and 1 cup for a friend.
Mix all ingredients and pour into a 13 x 9 pan.
Bake at 350℉ (180℃) for 30 to 40 minutes.
Top with the topping mixture.
