Banana-sour cream coffee cake
1 servings
Ingredients
| Quantity | 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 |
Directions
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