HERMAN COFFEE CAKE - FRIENDSHIP BREAD

HERMAN COFFEE CAKE - FRIENDSHIP BREAD

STARTER: 1 pkg. active dry yeast 2 c. lukewarm water (110-115 degrees) 2 c. flour STEP 2: 2 c. milk, divided 2 c. flour, divided 2 c. sugar, divided CAKE: Starter (from above) 2/3 c. oil 3 eggs 2 c. flour 1 c. sugar 1/4 tsp. salt 2 tsp. vanilla extract 1/2 tsp. cinnamon 1 1/2 tsp. baking powder 2 tsp. baking soda 1 c. 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 with 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 mixture at room temperature. Day 5: Add 1 cup milk, 1 cup flour and 1 cup sugar. Stir with a wooden spoon or electric 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 2 large bread pans. 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 c. melted butter 1/2 c. brown sugar 1 tbsp. flour 1 tbsp. cinnamon Mix together and pour over the top of cake. Use a fork and swirl through the batter. Bake 350 for 35-45 minutes. GLAZE AFTER BAKING: 1/4 c. butter 1/4 c. brown sugar 1/8 c. milk Mix up and boil 3-4 minutes. Gently spoon evenly over the hot cake, right out of oven. cooks.com