New this month
Get the Allrecipes magazine just $7.99

Herman Coffee Cake

"This cake like bread is the perfect accompaniment to your morning cup of coffee. It uses Herman sweet sourdough starter."
Added to shopping list. Go to shopping list.


55 m servings 407 cals
Original recipe yields 18 servings (1 - 9x13 inch pan)


  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring Herman Starter to room temperature.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 9x13 inch baking pan.
  3. Stir together Herman Starter, oil and beaten eggs.
  4. Stir together the flour, cinnamon, baking soda, baking powder, salt and white sugar. Stir in nuts and raisins. Add the flour mixture to the egg mixture and stir well. Pour into the prepared pan and sprinkle with the topping.
  5. To Make Topping: Combine the 1 cup brown sugar, 3 tablespoons flour, 1 teaspoon cinnamon. Cut in 1/4 cup softened butter, until the mixture resembles very coarse crumbs.
  6. Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes. While still hot pour glaze over the top and serve.
  7. To Make Glaze: In a small saucepan, melt 1/2 cup butter or margarine. Stir in the milk and 1 cup brown sugar. Bring to a boil and let boil for 3 minutes. Immediately pour over hot cake.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 24
  1. 27 Ratings

Most helpful positive review

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.

Most helpful critical review

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 w...

Most helpful
Most positive
Least positive

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 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 th...

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 mad...

We used this as an after-school snack cake. It went over pretty well, but will not be a favorite.

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 wi...

My Family loved this cake including four small children

This is an excellent coffee cake! I used Splenda brown sugar for the topping and it turned out very well. The longer this cake sits the better it gets... by the 3rd day it was still moist and ...

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 witho...