Banana-sour cream coffee cake 2

Yield: 1 Servings

Measure Ingredient
2 cups Flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 cup Butter or margarine; softened
1 cup Sugar
2 Eggs
1 cup Sour cream
½ teaspoon Vanilla
2-3 ripe bananas; mashed
3 tablespoons Sugar
1 teaspoon Cinnamon
1 cup Chopped pecans or walnuts
1½ cup Powdered sugar
¾ teaspoon Vanilla
3 tablespoons Milk
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.

Set aside.

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@...>

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