Herman Coffee Cake

To Make Herman Sourdough Starter: Mix all starter ingredients in a non-metallic bowl, cover and let stand over night (cover should be loose, try using a tea towel or anything that allows the starter to breathe). Refrigerate and stir daily. On fifth day feed Herman one cup flour, 1 cup milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed as on fifth day.

For Herman Coffeecake: Preheat oven to 350 °F (175°C). Grease four 8-inch pans or three 9-inch pans.

Mix together 1 cup starter, sugar, self-rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts and honey. Stir until combined. Pour into prepared pans. Top with Sugar-Nut Topping and dot with the 1/2 cup butter.

Bake at 350 °F (175°C) for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.

To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.

To Make Glaze: Combine 1 cup sifted powdered sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.