Banana Cake Sour Cream Cake
Banana Sour Cream Coffee Cake is a cake disguised as banana bread. Shortening is key to the texture, but you can substitute butter if you need to.
- 1/2 cup pecans; chopped and toasted
- 1/4 cup granulated sugar (50 grams)
- 1/2 teaspoon cinnamon
- 1/2 cup shortening (I use butter flavored Crisco or Nutiva) (100 grams)
- 1 cup sugar (200 grams)
- 2 large eggs
- 1 cup mashed bananas about 2 large, weigh out 240 grams)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups all-purpose flour, weight it out or measure lightly 250 grams -- light handed 2 cups
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 350 degrees F. Spray a 12 cup (10 inch) Bundt pan with flour-added cooking spray or grease well. You can also use two 8x4 inch loaf pans.
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 sour cream. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.
Sprinkle half of reserved cinnamon mixture into bottom of prepared 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 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold.
Makes 1 10 inch cake