Moist Herman Coffee Cake Recipes

Steps:

• STARTER: Stir Ingredients together, mixing well, in a gallon container.
• Cover tightly and refrigerate.
• Feed Herman the same 3 Starter ingredients (above) every 5 days for a total of 4 times (20 days).
• Stir Herman daily.
• When you are ready to bake a Herman Cake, you should have about eight cups of starter.
• Bake Herman cake (recipe below) on the 25th day from the first feeding.
• ***Keep your own starter growing, use some to bake a Herman Cake, and give some to friends.
• ***SHARING YOUR STARTER: If someone gives you a cup of Herman Starter, you must feed it for 10 days before you bake with it.
• Day 1: Feed Starter with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
• Stir, cover and refrigerate.
• Day 2-4: Stir.
• Leave in refrigerator.
• Day 5: Feed Starter again with 1/2 cup sugar, 1 cup flour, and 1 cup milk.
• Stir, cover and refrigerate.
• Day 6-9: Stir.
• Leave in refrigerator.
• ***Herman should now be about 4 cups: use 2 cups to bake, give 1 cup to friend, and keep 1 cup to grow more Starter.
• ***Day 10: MAKE HERMAN CAKE AS FOLLOWS: Mix all Herman Cake ingredients together, along with 2 cups of Herman Starter, and pour into a greased/floured bundt pan.
• Sprinkle top with Topping mixture.
• Bake 350 degrees for 40-45 minutes.
• Or use a 15x19-2" pan and bake 325 degrees for 30-35 minutes.
• TOPPING MIXTURE: Mix together all Topping ingredients and sprinkle over cake BEFORE baking.
• GLAZE: Mix all Glaze ingredients together and cook for 5 minutes.
• Pour over top of hot baked Herman Cake.

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

Steps:

• Heat oven to 350°F.
• Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
• Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
• Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.