Title: Banana-Sour Cream Coffee Cake
 Categories: Breads, Cakes
      Yield: 1 cake
 
    1/2 c  Pecans; chopped
    1/4 c  Sugar
    1/2 ts Cinnamon
    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
      1 c  Bananas; mashed
      1 ts Vanilla extract
    1/2 c  Sour cream
      2 c  All-purpose flour
      1 ts Baking powder
      1 ts Soda
    1/4 ts Salt
 
  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 mintus 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.

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