1/2 c Pecans; chopped 1 ts Vanilla extract
1/4 c Sugar 1/2 c Sour cream
1/2 ts Cinnamon 2 c All-purpose flour
1/2 c Shortening 1 ts Baking powder
1 c Sugar 1 ts Soda
2 Eggs 1/4 ts Salt
1 c Bananas; mashed
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 10inch 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.
SOURCE: Southern Living Magazine, sometime in 1980.
Yields
1 servings