Bundt: Banana-Sour Cream Coffeecake
Source of Recipe
Anna
List of Ingredients
1/2 cup pecans; chopped and toasted
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup shortening (I use butter flavored Crisco)
1 cup sugar
2 eggs
1 cup mashed bananas, about 2 large
1 teaspoon vanilla extract
1/2 cup sour cream
2 c all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Recipe
Preheat oven to 350 degrees F. Spray a 12 cup (10 inch) Bundt pan with flour-added cooking spray or grease well.
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 prepared 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.
Makes One 10-inch cake.
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