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.

Are you one of our 2%?

Did you know that only 2% of Forward readers donate to support our nonprofit newsroom? That 2% make it possible for millions to read the Forward without a paywall or subscription — removing any barriers to the full and fair Jewish story.

But while the Forward is free to read, it isn’t free to produce. Big stories — like deep dives into the antisemitism data, political scoops or reporting trips to college campuses  —  take months of research and fact-checking. All while we keep you informed of what you need to know each day.

Don’t just read the Forward — invest in it. Support our work today!

— Rachel Fishman Feddersen, Forward Publisher & CEO

Support our mission to tell the Jewish story fully and fairly.

$120 $180 $360 OTHER AMOUNT