Recipe - Banana-Sour Cream Coffee Cake 2

CAKE
2 cup Flour
1 teaspoon Baking powder
One fourth teaspoon Salt
1 cup Butter or margarine;
softened
1 cup Sugar
2 Eggs
1 cup Sour cream
One half teaspoon Vanilla
23 ripe bananas; mashed

NUT MIXTURE
3 tablespoon Sugar
1 teaspoon Cinnamon
1 cup Chopped pecans or walnuts

GLAZE
1 One half cup Powdered sugar
Three fourths teaspoon Vanilla
3 tablespoon Milk
One fourth cup Chopped pecans or walnuts;
optional

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 EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 08:58:27 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL