1/2 cup pecans; chopped
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup shortening
1 cup sugar
1 cup bananas; mashed
1 teaspoon vanilla extract
1/2 cup sour cream
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
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 a well-greased 10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bake at 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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