Banana-Sour Cream Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Banana-Sour Cream Coffee Cake recipe is a fun twist on the original. One online reviwer claims, This is excellent! Love the surprise filling in the middle. Ingredients:
1 1/4 cups sugar, divided |
1/2 cup chopped pecans |
1 teaspoon ground cinnamon |
1/2 cup butter or margarine, softened |
2 large eggs |
1 cup mashed banana |
1/2 cup sour cream |
1/2 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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