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Banana-Sour Cream Coffee Cake

Banana-Sour Cream Coffee Cake is built on Pecans Chopped, Sugar, Cinnamon, Shortening, and Eggs. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1/2 cup
• 1 cup
• 2
• 1 cup
• 1 tsp
• 1/2 cup
• 2 cup
• 1 tsp
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside.

2. 2

   Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in saour cream.

3. 3

   Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.

4. 4

   Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch Bundt pan; spoon half of batter into pan.

5. 5

   Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.

6. 6

   Cool cake 5 mintus in pan on a wire rack.

7. 7

   Loosen edges of cake, if necessary.

8. 8

   Invert cake on serving plate; serve warm or cold.

9. 9

   Coleman.