German Coffee Cake

From some cookbook I borrowed from the library 15-20 years ago. I'm unsure what makes this 'German' -- the soured milk? Very tasty cake, though. Flavorful but not too sweet. Use my oatmeal streusel topping or whatever floats your boat. Also try other spices -- anything pumpkin/apple pie would be good; cinnamon, nutmeg, mace, clove, cardamom.

Yield: 10 servings
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  • 2 cup(s) all-purpose flour
  • 2 cup(s) brown sugar
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1 tablespoon(s) cinnamon
  • 1/4 cup(s) walnuts or pecans finely chopped
  • 1/2 cup(s) cold butter
  • 1 cup(s) sour milk
  • 1 whole(s) egg lightly beaten
  • 1 teaspoon(s) vanilla (or other) extract


  1. 1. Mix dry ingredients thoroughly, cut cold butter in with a pastry blender; or alternately, pulse in food processor.

  2. 2. Stir ONE Tbsp white vinegar into one cup of milk to sour it. Rest it a couple minutes to let it clot up. Add lightly beaten egg to the milk, and add vanilla (or extract of choice); mix together.

  3. 3. Add liquids to the dry ingredients, stir just until blended (don't beat).

  4. 4. Grease 9 inch pan, round or square, turn batter out and spread if needed.

  5. 5. Sprinkle streusel topping over and bake at 350 until toothpick test passes muster, 30-45 minutes.
July 2012

This recipe is a personal recipe added by waningestrogen and has not been tested or endorsed by MyRecipes.

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