2 cups Hermann
2 cups flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup oil
2 eggs
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup raisins or nuts (optional)
If you’re using an electric mixer just dump everything together and mix it until just mixed. If you’re stirring it together by hand it’s easier to combine the wet ingredients and the dry separately and then stir them together. Pour into prepared 9X13 pan.
Combine:
1 tablespoon flour
1 teaspoon nutmeg
1 cup brown sugar
1/4 teaspoon cinnamon
1 teaspoon ginger
Rub in half a cup of butter to make crumbs. Sprinkle on top of coffee cake batter. Bake at 350F for 30 to 40 minutes.
Combine:
1/4 cup butter
1/2 cup brown sugar
1/2 cup milk
In saucepan. Bring to a boil and let boil for a few minutes. Pour over coffee cake while cake and glaze are hot.
The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, the Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, the Forward reserves the right to remove comments for any reason.
Copyright © 2013, Forward Association, Inc. All Rights Reserved.
Tracing the Jewish Origins of the Holy Ghost
Forced Out by Nazis, Grandmother Returns With Family to Germany
Mother of Jewish Teen Killed on Brooklyn Bridge Speaks Out
Remembering French-Jewish Writer Viviane Forrester
Google Earth for the 16th Century Mapmaking Set
You've successfully signed up!