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    Banana-Sour Cream Coffee Cake

    Source of Recipe


    List of Ingredients

    1/2 c Pecans; chopped
    1/4 c Sugar
    1/2 ts Cinnamon
    1/2 c Shortening
    1 c Sugar
    2 Eggs
    1 c Bananas; mashed
    1 ts Vanilla extract
    1/2 c Sour cream
    2 c All-purpose flour
    1 ts Baking powder
    1 ts Soda
    1/4 ts 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
    10 inch 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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