Herman Coffee Cake

A cinnamon-pecan sourdough coffee cake with brown sugar and raisins is finished with a brown sugar glaze, resulting in a scrumptious breakfast delight.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 407 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1 cup raisins
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons ground cinnamon
• ¼ cup milk
• 2 teaspoons baking powder
• ½ cup margarine
• ⅔ cup vegetable oil
• 3 tablespoons all-purpose flour
• ¼ cup margarine, softened
• 2 cups Herman Sourdough Starter

Recipe Instructions

Step 1

Bring Herman Starter to room temperature.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 9x13 inch baking pan.

Step 3

Stir together Herman Starter, oil and beaten eggs.

Step 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.

Step 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.

Step 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.

Step 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.