Moist Herman Coffee Cake

Ingredients

• cup sourdough starter
• cup white sugar
• cup sself-rising flour
• 1/2 teaspoon salt
• teaspoon sground cinnamon
• 2/3 cup vegetable oil
• eggs
• cup raisins or dates
• cup chopped walnuts
• tablespoon honey (Optional)
• cup packed brown sugar
• teaspoon all-purpose flour
• teaspoon ground cinnamon
• 1/4 cup chopped walnuts
• 1/2 cup butter
• cup sifted confectioners' sugar
• tablespoon sbutter, melted
• tablespoon smilk

Instructions

1. To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water, 1/4 ounce yeast in a bowl, cover and let stand over night (cover should be loose). 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.
2. Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.
3. Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, honey (optional). Stir until combined. Pour into prepared pans. Top with sugar nut topping.
4. Dot with 1/2 cup butter or margarine and bake at 350 degrees F (175 degrees C) for 15 minutes. Remove cakes from oven and pour glaze over still warm cakes.
5. To Make Sugar Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
6. To Make Glaze: Combine 1 cup sifted confectioners' sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.