Recipe Details

Summary

Name: BANANA-SOUR CREAM COFFEE CAKE

Category: Breads

Ingredients and Directions

1/2 cup pecans, chopped

1/4 cup sugar

2 teaspoon cinnamon

1/2 cup shortening

1 cup sugar

2 each eggs

1 cup bananas, mashed

1 teaspoon vanilla extract

1/2 cup sour cream

2 cup flour

1 teaspoon baking powder

1 teaspoon soda

1/4 teaspoon salt

Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside. Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in saour cream. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350 degrees for 40 to 45 minutes or until cake tests done. Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold. Yield: one 10 inch coffee cake.