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Moist Herman Coffee Cake
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Tangy sourdough coffee cake with warm spices, a classic Amish treat.
Ingredients:
  • 1 cup sourdough starter
  • 2 cups self-rising flour
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.66666668653488 cup vegetable oil
  • 1 cup raisins or dates
  • 1 cup chopped walnuts
  • 1 tablespoon honey
  • 1 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.25 cup chopped walnuts
  • 1 cup sifted confectioners' sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons milk
Instructions:
  • For the starter: In a bowl, combine 2 cups flour, 1/4 cup sugar, 2 cups warm water, and 1/4 ounce yeast. Cover loosely and let it stand overnight. Refrigerate and stir daily. On the fifth day, feed Herman with 1 cup flour, 1 cup milk, and 1/2 cup sugar. Stir, refrigerate, and continue stirring daily until the tenth day. On the tenth day, remove 1 cup of the starter and feed it as on the fifth day.
  • Preheat your oven to 350 degrees F (175 degrees C) and grease four 8-inch pans or three 9-inch pans.
  • Combine 1 cup starter, white sugar, self-rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, and honey (optional) in a bowl. Mix until well combined. Pour the batter into prepared pans and sprinkle with sugar-nut topping.
  • Dress with 1/2 cup butter or margarine and bake at 350°F (175°C) for 15 minutes. Then, drizzle warm cakes with glaze.
  • Prepare a delectable Sugar-Nut Topping by combining 1 cup of brown sugar, 1 teaspoon of flour, 1 teaspoon of cinnamon, and 1/4 cup of chopped nuts.
  • Prepare the glaze by mixing 1 cup of sifted confectioners' sugar, 2 tablespoons of melted margarine, and 2 tablespoons of milk. Use right away to glaze the cake.

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