Herman Coffee Cake Recipes

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:

• 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:

• Mix the following ingredients at medium speed and pour into a 9x13 inch greased and floured pan. The dough is real stiff. 2 c. "Herman" 2 c. flour 1 c. sugar 1/2 tsp. cinnamon 1/2 tsp. soda 2 tsp. baking powder 2 eggs 2/3 c. oil Before baking, make the following topping. Melt topping and mix. Pour over dough and swirl lightly into the dough with fork. 1/2 c. brown sugar 1/2 cube butter 1 tsp. cinnamon Bake at 350 degrees for 35-40 minutes. Mix the following and bring to a boil. Just enough to dissolve the sugar good. Then pour it over the "hot" cake. GLAZE: 1/2 cube butter 1 c. brown sugar 1/4 c. milk

Steps:

• Preheat oven to 350 degrees F and grease a 9x13 pan.
• Beat eggs; add sugar and oil, beating well.
• Add remaining dough ingredients (starter, flour, baking powder, cinnamon, milk, baking soda, salt, nuts &/or raisins) and beat 2 minutes with electric mixer at medium speed. (Note: This goes against my policy to not mix flour any more than necessary to get the dough to come together. I don't beat it this much myself.).
• Pour dough into greased 9x13 bakign pan.
• Combine the topping ingredients: 1T flour, 1t cinnamon, 1 cup brown sugar, and 1/4 cup butter. Sprinkle topping over batter in pan.
• Bake for 40 to 45 minutes. Check middle of cake for doneness; otherwise it may turn out soggy.
• Note: 1 teaspoon each of nutmeg and ginger may be added as well. Another variation places the nuts in the topping and folds one cup of drained, crushed fruit (pineapple, peaches, etc) into the batter.