Moist Herman Coffee Cake

Yield:

3 or 4 – 8 or 9 inch cakes

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• 1 cup sourdough starter

• 1 cup white sugar

• 2 cups self-rising flour

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• ⅔ cup vegetable oil

• 2 eggs

• 1 cup raisins or dates

• 1 cup chopped walnuts

• 1 tablespoon honey (Optional)

• 1 cup packed brown sugar

• 1 teaspoon all-purpose flour

• 1 teaspoon ground cinnamon

• ¼ cup chopped walnuts

• ½ cup butter

• 1 cup sifted confectioners’ sugar

• 2 tablespoons butter, melted

• 2 tablespoons milk

1. To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water, 1/4 ounce yeast in a bowl, cover and let stand over night (cover should be loose). Refrigerate and stir daily. On fifth day feed Herman one cup flour, 1 cup milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed as on fifth day.

2. Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.

3. Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, honey (optional). Stir until combined. Pour into prepared pans. Top with sugar-nut topping.

4. Dot with 1/2 cup butter or margarine and bake at 350 degrees F (175 degrees C) for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.

5. To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.

6. To Make Glaze: Combine 1 cup sifted confectioners’ sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.

I Made It

Nutrition Facts (per serving)

204Calories10g Fat27g Carbs2g Protein

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Nutrition FactsServings Per Recipe36Calories204% Daily Value *Total Fat10g13%Saturated Fat3g15%Cholesterol19mg6%Sodium151mg7%Total Carbohydrate27g10%Dietary Fiber1g3%Total Sugars18gProtein2gVitamin C0mg1%Calcium44mg3%Iron1mg4%Potassium91mg2%

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