Banana-sour Cream Coffee Cake

Ingredients

65 gr pecans
250 gr sugar
5 gr cinnamon
95 gr shortening
2 eggs
150 gr bananas
4 gr vanilla extract
120 ml sour cream
250 gr flour
5 gr baking powder
5 ml soda
1 gr salt

Instructions

Combine pecans, quarter c sugar, and cinnamon; stir well, and set aside.

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

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

Sprinkle half of reserved cinnamon mixture into bottom of a well-greased10inch Bundt pan; spoon half of batter into pan. Sprinkle remainingcinnamon mixture over batter; spoon remaining batter into pan. Bakeat 180ºC or 40 to 45 minutes or until cake tests done.

Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, ifnecessary. Invert cake on serving plate; serve warm or cold.

Yield: one 25 cm coffee cake.