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How To make Herman Coffee Cake
1 c Flour
1/2 c Sugar
T tsp. Baking Powder 1/4 ts Each Salt and Baking Powder
1 c Herman starter
1/3 c Oil
1 Egg
1/2 c Raisins
1/4 c Chopped Nuts
Topping (recipe follows) In large bowl, mix flour, sugar, baking powder, salt, and baking soda. Add starter, oil, egg, raisins and nuts; stir to mix well. Spread in greased and floured 8" or 9" square pan; sprinkle with topping. Bake in preheated 350 deg. oven, 30 to 35 mins., or until browned and pick inserted in center comes out clean. Cool slightly in pan on rack; cut into squares. Best served warm. Note: The original coffee cake recipe was doubled and baked in a 13 x 9 x 2 inch pan about 45 mins. TOPPING: In a small bowl, mix 1/2 C. packed brown sugar,m 1-1/2 tsp. each flour, cinnamon and granulated sugar. Cut in 2 Tbs. butter (or margarine), at room temperature, until crumbly.
How To make Herman Coffee Cake's Videos
One of the best ways to use your discard - Sourdough Coffee Cake
Recipe: #AECRoadTrip RECIPE ONE: I'm always looking for ways to use up my sourdough discard so when one of my channel subscribers suggested I try this recipe, I had to oblige! And hot-diggity-dog it is easy and so very good! If you do sourdough, you must try this! Thanks Francia!
Some of you know that I embarked on a massive road trip to relocate my son from one US air base, to another. This road trip took me through California, Arizona, New Mexico, Texas, Louisiana, Mississippi, Arkansas, Missouri, Kansas, Colorado, Utah, Nevada, and finally home again! I'd hoped to record some videos along the way, but that surely didn't happen. So instead, I'm going to recreate some of the recipes I enjoyed in each of the states I was in. And we are going to affectionately call this series #AECRoadTrip. So you can click on that hashtag to find the other videos in this series!
Find the recipe here:
Sourdough Discard Coffee Cake
Ingredients for the cake:
½ cup butter softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sourdough starter
½ cup sour cream or greek yogurt
for the topping
¼ cup cold butter diced
¼ cup all purpose flour
½ cup brown sugar
1 ½ teaspoons cinnamon
Instructions
Preheat the oven to 350 degrees with the rack in the center. Prepare a 9 x 9 or 8 x 8 square pan with non stick cooking spray.
Beat the butter and sugar in an electric stand mixer until combined. Add the eggs and vanilla and beat until fluffy. Combine the dry ingredients in a separate mixing bowl. Add to the butter mixture, 1/3 at a time, alternating with the sourdough starter and sour cream. Mix gently until just combined.
To make the topping, cut the butter into the flour until it is the size of peas. Stir in the brown sugar and cinnamon.
Layer half of the cake batter into the prepared pan. Sprinkle half of the topping on the cake batter. Gently spread the remaining cake batter on top, and top with the rest of the topping.
Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for at least 15 minutes. Serve in squares directly out of the pan.
Notes
You can use fed or unfed sourdough starter in this recipe.
If you only have a small amount of starter to discard, use 1/4 cup of starter and 3/4 cup of sour cream
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I tried Herman's cake mix Easy and quick recipe ????
Herman Cake Part 2
I remember how good this tasted. It was definitely worth my time!
Brunsviger with Sourdough Discard II Sweet Focaccia II Danish Coffee Cake
Brunsviger is a classic Danish coffee cake of sorts. It is a soft yeast dough topped with a generous serving of butter and brown sugar. And to celebrate our yearly Brunsviger day, I made this recipe using my sourdough discard. ????????
VIDEO CORRECTION: For the topping #2 you will need 65g butter + 75g brown sugar + 2 tbsp cinnamon powder
Tips and notes:
- I always use cooler room temperature water when mixing and kneading in a stand mixer.
- Knead the dough until smooth and elastic. Perform the windowpane stretch test.
- My baking dish size is 35cmx23cm
- The brunsviger cake is done when the thermometer reads close to 90C / 190F.
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BRUNSVIGER MED SURDEJSRESTER
500g surdejsrester
50g sukker
1/2 tsk salt
1 æg
190g alm. hvedemel
50g smør
Topping #1
125g smør
150g brunfarin
4 spsk mørk sirup
1/2 tsk kanel pulver
Topping #2
65g smør
75g brunfarin
2 spsk mørk sirup
Fremgangsmåde:
1. Tag surdejsrester ud fra køleskabet og lad den stå ved stuetemperature i 1 to 2 timer.
2. Rør surdejsrester, sukker, salt, æg, og mel sammen i røreskålen med fladpisker i 3 min.
3. Så kom smør og ælt med dejkrog i 10 min. Tjek glutennetværket undervejs.
4. Fordel dejen i en smurt bradepande (35cmx25cm), pres en masse huller i dejen, og lad dejen stå på køkkenbordet i 2 timer (23C / 73F).
5. Smelt smør, brunfarin, sirup, og kanel.
6. Efter 2 timer pres en masse huller igen i dejen og fordel smør/farin blandingen / topping #1 over og pres en masse huller igen. Lad dejen stå på køkkenbordet i 1 timer (23C / 73F).
7. Tænd ovn på 200C / 390F (alm. ovn).
8. Bag 25 til 30 min ved 200C / 390F eller bag brødet til kernetemperaturen er oppe på 90C.
9. Fordel fyldet / topping #2 ud over dejen.
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ENJOY AND HAPPY BAKING! ????
Paula ❤
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Music: Exhale by Jeremy Blake from Youtube Music Library
Sourdough Coffee Cake
Sourdough Coffee Cake
This is a delicious cake! Put your own spin on it and turn it into something fabulous!
My sourdough coffe cake recipe (changes I made to the original)
The original recipe
Enjoy!
~J
Music by Kurtis Lee
If you are interested in having music for your vid's, contact Kurtis Lee. He is amazing!
or
email: Kurtisleeaudio@gmail.com
Sourdough Chocolate Cake with Espresso Buttercream
How to make a Sourdough Chocolate Cake with Espresso Buttercream. Full recipe, step by step from scratch I A Knead to Bake
Ingredients:
Cake Sponge
350 grams (2 ¾ cups) Flour
500 grams (2 ½ cups) Sugar
50 grams (½ cup) Cocoa Powder
1 tsp (5 grams) Salt
230 grams (1 cup) Milk
110 grams (⅓ cup) Sourdough Starter
150 grams (3 Large) Eggs
170 grams (¾ cups) Vegetable Oil
350 grams (1 ½ cups) Fresh Brewed coffee
120 grams (½ cup) Sour Cream
Espresso Buttercream
300 grams (1 ⅓ cups) Butter at room temperature
650 grams (5 ⅜ cup)s Powdered Sugar
75 grams (5 tbsps) Milk
60 grams (4 tbsps) Espresso Powder
Get the full recipe on my website:
Website:
Facebook:
Instagram:
Pinterest:
pinterest.com/akneadtobake
Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Music:
Happy Birthday Bouncy by E's Jammy Jams Youtube Audio Library
Happy Birthday Jazz Waltz by E's Jammy Jams Youtube Audio Library