Sour Cream Banana Cake w/ Praline Topping
Source of Recipe
Family Circle magazine, circa the 1970's
Recipe Introduction
The magazine from which this recipe comes cost $1.50 - that's how old it is (I'm typing this in September, 2009). My mom first made this recipe back then, and it's a family favorite. My uncle Lloyd would definitely say that one should use WALNUTS instead of pecans, but he has a walnut orchard so his opinion might be influenced by economics :-)
List of Ingredients
1/4 cup butter (1/2 stick), softened
1 1/3 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
8 oz sour cream
1 cup mashed ripe bananas (2 medium)
1/2 cup chopped pecans (OR WALNUTS!!!)
Praline topping, below
Praline Topping
1/2 cup (1 stick) butter
3/4 cup packed brown sugar
1/4 cup cream
1.5 cups pecans (OR WALNUTS!!!)
2/3 cup flaked coconut*
*we NEVER used the coconut (mom hates it), and always increased the amount of nuts
Recipe
1. Beat butter until fluffy. Gradually add sugar; continue beating until light and fluffy. Beat in eggs, 1 at a time. Add vanilla.
2. Sift flour, baking powder, soda and salt together. Add to sugar mixture alternately with sour cream. Add bananas and pecans; mix just until blended. Turn into a greased/floured 13x9x2-inch pan.
3. Bake in moderate oven (350F) 40 minutes, or until center springs back when lightly pressed iwth fingertip. Cool cake in pan 10 minutes. Turn out onto wire rack; cool completely. Frost with Praline Topping. Broil 3 inches from heat for 3 minutes.
PRALINE TOPPING
Beat butter with brown sugar until fluffy. Beat in cream, then stir in pecans (and coconut, if using).
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