Banana-sour Cream Coffee Cake 2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes*, Desserts | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 1 | c | Butter or margarine |
| softened | ||
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Sour cream |
| 1/2 | t | Vanilla |
| 2-3 ripe bananas, mashed | ||
| 3 | T | Sugar |
| 1 | t | Cinnamon |
| 1 | c | Chopped pecans or walnuts |
| 1 1/2 | c | Powdered sugar |
| 3/4 | t | Vanilla |
| 3 | T | Milk |
| 1/4 | c | Chopped pecans or walnuts |
| optional |
INSTRUCTIONS
96 Preheat oven to 350F. Grease and flour a bundt or 9" tube pan. Sift together flour, baking powder, and salt. Set aside. Prepare nut mixture: Combine sugar, cinnamon , and nuts in a small bowl. Set aside. Cream butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream, vanilla, and bananas. Stir in the flour mixture. Pour 1/3 of the cake batter into the prepared baking pan. Sprinkle with 3/4 cup of the nut mixture. Spoon remaining batter over the nut mixture, then sprinkle with remaining nut mixture. Bake in preheated oven for 1 hour, or until toothpick inserted in center come out clean. Cool on a rack for 10 minutes, then remove from pan and continue to cool. For glaze: Mix powdered sugar, vanilla, and milk until smooth, adding more milk if necessary. Drizzle over cooled coffee cake and garnish with additional nuts, if desired. Posted to EAT-L Digest 11 November Date: Tue, 12 Nov 1996 08:58:27 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
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Nutrition (calculated from recipe ingredients)
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Calories: 5441
Calories From Fat: 2295
Total Fat: 262g
Cholesterol: 983.3mg
Sodium: 1452.6mg
Potassium: 990.8mg
Carbohydrates: 746g
Fiber: 10.8g
Sugar: 548.6g
Protein: 49.2g