Yield: 1 Servings
|1 teaspoon||Baking powder|
|1 cup||Butter or margarine; softened|
|1 cup||Sour cream|
|2-3 ripe bananas; mashed|
|1 cup||Chopped pecans or walnuts|
|1½ cup||Powdered sugar|
|¼ cup||Chopped pecans or walnuts; optional|
Preheat oven to 350F. Grease and flour a bundt or 9" tube pan.
Sift together flour, baking powder, and salt. Set aside.
Prepare nut mixture: Combine sugar, cinnamon , and nuts in a small bowl.
Cream butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream, vanilla, and bananas. Stir in the flour mixture.
Pour ⅓ of the cake batter into the prepared baking pan. Sprinkle with ¾ cup of the nut mixture. Spoon remaining batter over the nut mixture, then sprinkle with remaining nut mixture. Bake in preheated oven for 1 hour, or until toothpick inserted in center come out clean. Cool on a rack for 10 minutes, then remove from pan and continue to cool.
For glaze: Mix powdered sugar, vanilla, and milk until smooth, adding more milk if necessary. Drizzle over cooled coffee cake and garnish with additional nuts, if desired.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 08:58:27 +0100 From: Kaye Sykes <Sykes.Kaye@...>