Description
This cinnamon-swirled friendship cake is ultimately topped with a buttery caramel sauce that pushes this coffee cake to a dessert level.
Ingredients
Units
Feeding the Herman Starter
- 1 c flour
- 1 c milk
- 1/2 c sugar
Herman Cake
- 2 cups starter
- 1 cup sugar
- 2 eggs
- 1/2 cup butter, melted
- 2 cups flour
- 1/2 tsp soda
- 2 tsp baking powder
- 1 c chopped pecans or walnuts, optional
Cake Topping
- 1 Tbsp flour
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1/3 cup butter, melted
Caramel Glaze
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 Tbsp milk
Instructions
- Feed the Herman starter by mixing in 1 cup flour, 1 cup milk and 1/2 cup sugar.
- Measure two cups of the “fed” starter and add it to a large mixing bowl.
- 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.)
- Mix the remaining Herman cake ingredients into the large mixing bowl with the 2 cups starter.
- Pour the batter into a greased 9×13 pan.
- In a separate bowl, mix the streusel topping ingredients together.
- Drizzle the cinnamon topping generously over the top of the coffee cake batter.
- 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.
- Remove the cake from the oven and let it cool completely in the pan.
- In a medium saucepan, mix the glaze ingredients together and let it boil for 3-4 minutes, stirring constantly.
- Spoon the glaze over the cooled cake.
- Serve immediately or cover with foil and serve later or the next day.
- This coffee cake could also be made in advance, frozen, and then once thawed and ready to serve, topped with the glaze.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American