Cooking With Gourmet Coffee

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

• 2 cups Herman Sourdough Starter
• 2/3 cup vegetable oil
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 1 cup chopped pecans
• 1 cup raisins
• 1 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup margarine, softened
• 1/2 cup margarine
• 1/4 cup milk
• 1 cup packed brown sugar

1. Bring Herman Starter to room temperature.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 9×13 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.

Herman Sourdough Starter

This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It’s very important to NOT use metal utensils or bowls! It will take 15 days for the starter to mature and be ready to use the first time you make it. After that it can be ready for use every 10 days.

• 2 1/4 teaspoons active dry yeast
• 2 cups warm water (110 degrees F/45 degrees C)
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 1 cup white sugar, divided
• 2 cups all-purpose flour, divided
• 2 cups milk, divided

1. In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight.
2. The next day, stir and refrigerate.
3. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.
4. Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.
5. On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.
6. On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)

This entry was posted on Thursday, March 26th, 2009 at 7:46 pm and is filed under Herman Coffee Cake. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.