Banana-sour Cream Coffee Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
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,
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 mintus 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.
Source from luhu.jp
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 mintus 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.
Source from luhu.jp