BANANA-SOUR CREAM COFFEE CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Cakes

1 1/4 cups sugar — divided
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/2 cup butter — softened
2 large eggs
1 cup mashed banana
1/2 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup bundt pan. Set remaining mixture aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour and next 3 ingredients; fold into butter mixture. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.

Bake at 350° for 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Dust with powdered sugar if desired.

Yield: “12 cup bunt pan”


Per Serving (excluding unknown items): 3703 Calories; 170g Fat (40.4% calories from fat); 50g Protein; 513g Carbohydrate; 18g Dietary Fiber; 723mg Cholesterol; 3428mg Sodium. Exchanges: 13 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fruit; 1/2 Non-Fat Milk; 32 Fat; 17 Other Carbohydrates.

NOTES: Southern Living

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