Banana-Sour Cream Coffee Cake
Try this rich and delectable cake that will have your family eager to enjoy a second slice!
Yield
16 servingsPrep
5 minCook
45 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pecans
chopped |
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
bananas
mashed |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sour cream
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pecans
chopped |
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
cinnamon
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
bananas
mashed |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sour cream
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
Directions
Combine pecans, ¼ cup 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 10 inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350℉ (180℃) 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.
