Banana-sour cream coffee cake

Yield: 1 servings

Measure Ingredient
½ cup Pecans; chopped
¼ cup Sugar
½ teaspoon Cinnamon
½ cup Shortening
1 cup Sugar
2 Eggs
1 cup Bananas; mashed
1 teaspoon Vanilla extract
½ cup Sour cream
2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Soda
¼ teaspoon Salt

Combine pecans, ¼ 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 sour 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. Bake at 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. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Submitted By BARBARA BOUCHARD On 11-07-94

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