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Banana-Sour Cream Coffee Cake

Anonymous Fri Oct 07 15:28:18 2005

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 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.

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