{"id":5374,"slug":"german-coffee-cake-2","title":"German coffee cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pound of flour","one ounce of yeast","six ounces of butter","three ounces of sugar","three eggs","the rind of a lemon","egg","Streusel"],"ingredients_norm":["flour","yeast","butter","sugar","egg","rind of lemon","streusel"],"steps":["Prepare and raise the dough in the same manner as for coffee cake.","Roll out until about one-half inch thick, or thicker, if desired.","Brush over with egg.","Spread some Streusel on top (see Streusel cake).","Allow to raise.","Bake in a moderate oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w72:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a222b7458191bec2b704c5804137554cde1611bd27333fd419f5e914de6a6071","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/german-coffee-cake-2"}