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Herman Coffee Cake

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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