HERMAN COFFEE CAKE - FRIENDSHIP BREAD
STARTER:
1 pkg active dry yeast
2 cups lukewarm water (110-115 degrees)
2 cups flour
STEP 2:
2 cups milk, divided
2 cups flour, divided
2 cups sugar, divided
CAKE:
starter (from above)
2/3 cup oil
3 eggs
2 cups flour
1 cup sugar
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp cinnamon
1 1/2 tsp baking powder
2 tsp baking soda
1 cup each of your choice of the following, using as many
additions as you wish: Raisins, chocolate or butterscotch chips,
coconut, apples, nuts, bananas and dried fruits to make starter: In
a large ceramic or plastic bowl (do not use metal) dissolve yeast in
water. Add flour, beat qwith a wooden spoon until well mixed. Cover
bowl loosely with plastic wrap or foil and leave at room temperature
for 48 hours. This will give you 3 servings of starter. Use one
serving to make a cake now, keep a serving to use later, and give
the remaining serving to a friend with a copy of this recipe. Day
1: Pour your serving of starter into a large bowl and cover with a
loose lid, plastic wrap or foil. Days 2, 3, 4: Stir once a day,
keeping the mixture at room temperature. Day 5: Add 1 cup milk, 1
cup flour and 1 cup sugar. Stir with a wooden spoon or electuic
mixer. Days 6, 7, 8, 9: Stir once a day, keeping mixture at room
temperature. Day 10: Add remaining milk, flour and sugar. Stir and
remove 3 cups of the starter. Keep 1 cup for yourself to use later
and give the remaining 2 cups to friends with this recipe. The
starter that is left in your bowl will be used to make a cake now or,
if you cannot bake immediately, the remaining mixture can be stored
at room temperature and stirred daily until it can be used. This
mixture can be held for 3 or 4 days. (May also be frozen.)
TO MAKE CAKE:
Preheat oven to 350 degrees. Combine starter with remaining
cake ingredients and the additions you want to use. Stir with a
wooden spoon. This batter will be very thick. Pour batter into a
greased Bundt pan or 1 large bread pan. Or fill 1 bread pan and use
remaining batter to fill about 12 muffin cups. For bundt pan, bake 45
to 50 minutes. For bread pans and muffins bake about 30 minutes or
until they test done. Serve warm or cool and frost with your choice
of frosting.
OPTIONAL: TOPPING BEFORE BAKING:
1/2 cup melted butter
1/2 cup brown sugar
1 tbsp flour
1 tbsp cinnamon
Mix together and pour over the top of the cake. Use a fork and
swirl through the batter. Bake at 350 degrees for 35-45 minutes.
GLAZE AFTER BAKING:
1/4 cup butter or margarine
1/4 cup brown sugar
1/8 cup milk
Mix up and boil for 3-4 minutes. Gently spoon evenly over the
hot cake, right out of the oven.
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