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Old-Fashioned German Coffee Cake Recipe
Old-Fashioned German Coffee Cake Recipe photo by Taste of Home

Old-Fashioned German Coffee Cake Recipe

Publisher Photo
"'MY mom served this moist coffee cake every Sunday after church, but the peach topping was reserved for special occasions, like when company came,' Dad says. 'Usually, she simply sprinkled sugar and cinnamon on top.'"
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min.
MAKES: 16 servings

Ingredients

  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1/2 cup warm water (110° to 115°)
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg, beaten
  • 3-1/2 to 4 cups all-purpose flour, divided
  • 1/2 cup warm milk (80°-90°)
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1/4 cup shortening
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 2 cans (15-1/4 ounces each) sliced peaches, drained

Directions

  1. For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11-in. x 7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown. Yield: 2 coffee cakes.
Originally published as Old-Fashioned German Coffee Cake in Reminisce March/April 1991, p33

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Reviewed Dec. 1, 2011

"I have not made this recipe, but have made one similar for years. My regional German recipe can use any fruit, my favorites are apples, blueberries, canned cherries, but even prunes were originally used. Instead of "crumb topping" I always mixed 1 c. of sour cream and 2/3 c. sugar while the coffee cake bakes and immediately after taking it from over pour mixure over whole coffee cake, spread and then sprinkle with cinnamon. This topping sets up as it cools. HUGE success whenever I take it to gatherings."

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