Ruff Justice
03-07-2006, 11:59 AM
BANANA SOUR CREAM COFFEECAKE
1/2 cup pecans chopped
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup shortening
1 cup sugar
2 eggs
1 cup bananas mashed
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
Combine pecans, 1/4 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 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 10 inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bake at 350 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.
1/2 cup pecans chopped
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup shortening
1 cup sugar
2 eggs
1 cup bananas mashed
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
Combine pecans, 1/4 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 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 10 inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bake at 350 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.