SOURDOUGH COFFEE CAKE
One more way to use your starter! Sometimes I skip the topping and just drizzle white frosting over the top.
Provided by AlaskaStephanie
Categories Breads
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine sourdough starter, oil and egg.
- Stir together dry ingredients and add to sourdough mixture.
- Put dough into greased 9 inch square pan.
- Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
- Bake for 35 minutes at 350 degrees.
SOURDOUGH COFFEE CAKE
This recipe was originally published in a November 1978 Better Homes and Gardens magazine. Depending on your sourdough starter the flour may need adjusting so suggest holding back 1/4 cup of the flour until determined if needed.
Provided by Galley Wench
Categories Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees f.
- In mixing bowl stir together the 1 cup flour, sugar, baking powder and salt.
- Cut in the first 1/4 cup butter till mixture resembles course crumbs.
- Combine sourdough starter, egg and vanilla.
- Add to dry ingredients, stirring well, should resemble cake batter -- add additional 1/4 flour if needed.
- Spread in a greased square baking dish (original recipe calls for 11 x 8, but not sure they still make that size pan.
- Spoon pie filling over top.
- Combine the remaining 1/2 cup flour, brown sugar and cinnamon. Cut in the remaining butter till the mixture resembles course crumbs.
- Sprinkle over fruit.
- Bake at 350 degree oven for 45 to 50 minutes.
Nutrition Facts : Calories 298.4, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 198.4, Carbohydrate 49.2, Fiber 1.1, Sugar 15.4, Protein 3.2
SOURDOUGH COFFEE CAKE
Make and share this Sourdough Coffee Cake recipe from Food.com.
Provided by humphreys_52
Categories Dessert
Time 1h15m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cream together sugar, butter, salt, eggs, vanilla.
- In a separate bowl, mix flour, baking soda and baking powder together. Sift 1/2 of mixture into creamed mixture.
- Add 1/2 of sour cream and beat until smooth.
- Add the rest of sour cream and flour mixture.
- Beat mixture.
- Spoon 1/2 batter into 9X9 pan, layer 1/2 of topping, layer rest of batter, add rest of topping.
- Bake at 350 for 45min.
Nutrition Facts : Calories 724.8, Fat 30.8, SaturatedFat 15.5, Cholesterol 122.6, Sodium 741.4, Carbohydrate 105.8, Fiber 2.4, Sugar 71, Protein 9.4
SOURDOUGH COFFEE CAKE
This recipe was traded to me for sourdough starter I had to share. It is quick and tasty.
Provided by Jonna
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine sourdough starter, flour, sugar, oil, baking powder, salt, and cinnamon in a bowl; beat with an electric mixer until smooth and thick. Pour batter into the prepared pan.
- Mix brown sugar, softened butter, and cinnamon in a bowl until evenly moistened. Sprinkle topping over the cake batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
- Meanwhile, mix melted butter, milk, and vanilla in a bowl with a fork until smooth. Drizzle glaze over the coffee cake while the cake is still hot.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 62.9 g, Cholesterol 15.7 mg, Fat 18.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 5.6 g, Sodium 333.2 mg, Sugar 35.6 g
HERMAN COFFEE CAKE STARTER AND BREAD
This delicious cake (and starter) should be shared with friends, who in turn share with their friends ... and on and on. Thus, often called a "Friendship Cake", it fills the house with an irresistible aroma and makes a lovely present for any Holiday. Although it takes about 3 weeks for the Starter to be ready to use, feeding Herman is very quick and easy. This recipe was given to me by a friend over 30 years ago, and I still enjoy sharing this Herman Cake & Starter (including recipe). Prep. time does not include making the Starter the very first time.
Provided by BeachGirl
Categories Quick Breads
Time 1h15m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 20
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.
CRANBERRY SOURDOUGH COFFEE CAKE
This is an adaptation of a friendship bread. The original recipe called for raisins, but I started using cranberries to suit my family's taste. If you have Sourdough Starter on hand, you can quickly prepare the coffee cake. - Paula Zsiray, Logan, Utah
Provided by Taste of Home
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first 14 ingredients; mix well. Fold in dried cranberries. Pour into a greased and sugared 10-in. tube or fluted tube pan. Combine topping ingredients; sprinkle over batter. Bake at 325° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
MOIST HERMAN COFFEE CAKE
A sourdough spiced coffee cake, also known as an Amish Friendship Cake.
Provided by Autumn
Categories Desserts Cakes Coffee Cake Recipes
Yield 36
Number Of Ingredients 18
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.
- 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.
- 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.
- To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
- To Make Glaze: Combine 1 cup sifted confectioners' sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 27.1 g, Cholesterol 18.9 mg, Fat 10.4 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 151.4 mg, Sugar 18.4 g
SOURDOUGH CINNAMON PECAN COFFEE CAKE
This recipe is used in the Ellsworth High School Foods class. It is scrumptious, and all the students devour it!
Provided by Hally Waltz
Categories Breads
Time 58m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- --------SourdoughStarter----------.
- Mix ingredients in plastic or glass container.
- Cover loosely.
- Leave at room temperature.
- for 3-5 days, stirring twice daily.
- Bubbles should form on the surface, and it should smell sour.
- At this point, refrigerate.
- Mixture may separate, so stir before using.
- ---------Topping-----------.
- Combine all ingredients and set aside.
- ---------Cake----------.
- Preheat oven to 325 degrees.
- Grease a 9x13" pan or an angel food cake pan.
- Cream butter and sugar.
- Mix in eggs, sourdough starter, milk, flour, soda, baking powder, salt, and vanilla.
- Mix until light, about 3 minutes.
- Pour half of the batter into pan& spread evenly.
- Sprinkle with half of the topping.
- Pour remaining batter in pan, and sprinkle with remaining topping.
- Bake for 30 minutes, or until toothpick inserted comes out clean.
- For angel food cake pan, let cool for 10 minutes, then remove.
SOURDOUGH PECAN COFFEE CAKE
If you enjoy using sourdough, you know it can be a challenge to time the bake with time to feed your starter! When it's time to feed, it's time to discard some of the starter, and you may or may not be ready to bake bread. This recipe uses the starter that you discard to create a yummy coffee cake for those mornings when you have just a bit of extra time. I like to make the streusel first, so it's ready to go when I need it. There is also an optional glaze.
Provided by Bibi
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.
- Cut cold butter into small pieces with a knife and place in a medium mixing bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until creamy and fluffy. Add egg and mix for 1 minute. Add sourdough discard and dry ingredients; mix until just combined. Pour batter into the prepared pan and sprinkle streusel on top, followed by the pecan pieces.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes.
- Stir confectioners' sugar, milk, vanilla, and salt together to make the glaze. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze.
- Pour the glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold bag over the cake and squeeze the glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 63 g, Cholesterol 46 mg, Fat 14.7 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 6.6 g, Sodium 339.3 mg, Sugar 43.3 g
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