1/2 c Pecans; chopped
1/4 c Sugar
1/2 ts Cinnamon
1/2 c Shortening
1 c Sugar
2 Eggs
1 c Bananas; mashed
1 ts Vanilla extract
1/2 c Sour cream
2 c All-purpose flour
1 ts Baking powder
1 ts Soda
1/4 ts Salt
Combine pecans, 1/4 c 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 saour 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
10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining
cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350
degrees for 40 to 45 minutes or until cake tests done.
Cool cake 5 mintus in pan on a wire rack. Loosen edges of cake, if
necessary. Invert cake on serving plate; serve warm or cold.
Yield: one 10 inch coffee cake.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
Coleman.
