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Herman Cake & Puro Fairtrade Coffee

Herman Coffee Cake


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  • Author: Kelsey Hilts | Itsy Bitsy Foodies
  • Yield: 12+ 1x

Description

This cinnamon-swirled friendship cake is ultimately topped with a buttery caramel sauce that pushes this coffee cake to a dessert level.


Ingredients

Scale

Feeding the Herman Starter

  • 1 c flour
  • 1 c milk
  • ½ c sugar

Herman Cake

  • 2 cups starter
  • 1 cup sugar
  • 2 eggs
  • ½ cup butter, melted
  • 2 cups flour
  • ½ tsp soda
  • 2 tsp baking powder
  • 1 c chopped pecans or walnuts, optional

Cake Topping

  • 1 Tbsp flour
  • 1 tsp cinnamon
  • ½ cup brown sugar
  • 1/3 cup butter, melted

Caramel Glaze

  • ½ cup butter
  • ½ cup brown sugar
  • 2 Tbsp milk

Instructions

  1. Feed the Herman starter by mixing in 1 cup flour, 1 cup milk and ½ cup sugar.
  2. Measure two cups of the “fed” starter and add it to a large mixing bowl.
  3. Reserve the remaining starter in a sealed container in the refrigerator for your next use. (That will be the base that you “feed” when you want to bake the next time.)
  4. Mix the remaining Herman cake ingredients into the large mixing bowl with the 2 cups starter.
  5. Pour the batter into a greased 9×13 pan.
  6. In a separate bowl, mix the streusel topping ingredients together.
  7. Drizzle the cinnamon topping generously over the top of the coffee cake batter.
  8. Bake the cake at 350 degrees for 30-40 minutes, until the edges are lightly golden, the top springs back to the touch, and a toothpick or knife inserted into the center of the cake comes out clean.
  9. Remove the cake from the oven and let it cool completely in the pan.
  10. In a medium saucepan, mix the glaze ingredients together and let it boil for 3-4 minutes, stirring constantly.
  11. Spoon the glaze over the cooled cake.
  12. Serve immediately or cover with foil and serve later or the next day.
  13. This coffee cake could also be made in advance, frozen, and then once thawed and ready to serve, topped with the glaze.
  • Category: Brunch
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