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BANANA-SOUR CREAM COFFEE CAKE
| Ingredients | |||
| 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 | |
Directions: | |||
| 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. | |||
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