Recipe by Sue
"This cake like bread is the perfect accompaniment to your morning cup of coffee. It uses Herman sweet sourdough starter."
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2 cups Herman Sourdough Starter
1 1/2 teaspoons
packed brown sugar
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 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.
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 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!
We used this as an after-school snack cake. It went over pretty well, but will not be a favorite.
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!!
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!
My Family loved this cake including four small children
* Percent Daily Values are based on a 2,000 calorie diet.
Herman Coffee Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 188
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