"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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