Banana-Sour Cream Coffee Cake
376
Try this rich and delectable cake that will have your family eager to enjoy a second slice!
Ingredients
| ½ | cup |
pecans
chopped |
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | cup |
vegetable shortening
|
* |
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
bananas
mashed |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sour cream
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
Directions
Combine pecans, ¼ 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 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 10 inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350℉ (180℃) 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.
Nutrition Facts
Serving Size 63g (2.2 oz)Amount per Serving
Calories 17924% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 30mg
10%
Sodium 84mg
4%
Total Carbohydrate
11g
11%
Dietary Fiber 1g
5%
Sugars g
Protein
6g
Vitamin A 2%
•
Vitamin C 2%
Calcium 3%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
