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