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| Home -> [Bakery, Breads, Cakes, Desserts, Fruits] -> [Banana-sour cream coffee cake Recipe] |
Banana-sour cream coffee cake
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Bakery, Breads, Cakes, Desserts, Fruits |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Pecans, chopped | | 1/4
| cup | Sugar | | 1/2
| tsp | Cinnamon | | 1/2
| cup | Shortening | | 1
| cup | Sugar | | 2
| | Eggs | | 1
| cup | Bananas, mashed | | 1
| tsp | Vanilla extract | | 1/2
| cup | Sour cream | | 2
| cup | All-purpose flour | | 1
| tsp | Baking powder | | 1
| tsp | Soda | | 1/4
| tsp | Salt |
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Procedures:
| 1 | Combine pecans, ?c sugar, and cinnamon; stir well, and set aside. | | 2 | Combine shortening and 1 cup sugar; cream until light and fluffy. | | 3 | Beat in eggs, bananas, and vanilla; stir in sour cream. | | 4 | Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend. | | 5 | Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch bundt pan; spoon half of batter into pan. | | 6 | Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. | | 7 | Bake at 350 °F for 40 to 45 minutes or until cake tests done. | | 8 | Cool cake 5 minutes in pan on a wire rack. | | 9 | Loosen edges of cake, if necessary. | | 10 | Invert cake on serving plate; serve warm or cold. | | 11 | Yield: one 10 inch coffee cake. |
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