MM: Banana-Sour Cream Coffee Cake
---------- Recipe via Meal-Master (tm) v8.05
Title: Banana-Sour Cream Coffee Cake
Categories: Breads, Cakes, Desserts
Yield: 1, 10 inch Coffee 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 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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