Reviewed: Nov. 14, 2012

This was Great! I used walnuts and added vanilla to the glaze. We love it with coffee.

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Reviewed: Feb. 11, 2012

I made this with 2 cups of Amish Friendship bread starter on baking day. I used 1/2 the glaze amount called for in this recipe. It was absolutely amazing!!! I liked it better than the regular Friendship Bread.

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Donna

Reviewed: Sep. 18, 2011

so-so at best. I found that this recipe had *way* too much sugar. So far this is my least favorite coffee cake of the ones I have made. If I do it again (and I doubt I will) I would use half the sugar, or maybe eliminate it all togethr and up the honey a bit.

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eswope

Reviewed: Mar. 25, 2011

So so good. A favorite in this house. Sometimes I put sliced peaches in the batter and use the peach juice for the glaze. Super good.

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Bigmommahill

Reviewed: Mar. 15, 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.

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Reviewer:

janisko

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Apr. 30, 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!!

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KitchenQueen

Reviewed: Dec. 5, 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.

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Chelle Koenig

Reviewed: Aug. 9, 2009

This coffee cake is amazing. I feared it would be too sweet with the glaze, so that got left off, and the taste was perfect standing alone. This was my first use of Herman! Thanks so much for the recipe.

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Norwedish Princess

Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

Reviewed: Jun. 2, 2009

I love this recipe! I love that I have one more way to use my herman starter. I changed out the pecans for walnuts and added 1Tbs. molasses to the brown sugar topping mixture. Thank you so much for the excellent recipe! So says my wife but I don't like it says me, the husband and the real critic of foods. Oh how I long for Pilsbury swirly things with chemicals and sugar, sugar, sugar. Shouldn't leave these things open for your husbands to get in.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

Reviewed: Nov. 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!

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