Banana Sour Cream Coffee Cake - cooking recipe

Ingredients

1/2 c. chopped pecans
1/4 c. sugar
1/2 tsp. ground cinnamon
1/2 c. Crisco shortening
1 c. sugar
2 eggs
1 c. mashed bananas
1 tsp. vanilla extract
1/2 c. commercial sour cream
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp. salt

Preparation

Combine pecans, 1/4 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 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 butter into pan.
Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.
Bake at 350\u00b0 for 40 to 45 minutes or until cake tests done.
Cool cake for 5 minutes in pan on wire rack.
Loosen edges of cake, if necessary.
Invert cake on serving plate; serve warm or cold.
Yields one 10-inch coffee cake.