Wednesday, April 19, 2006

Banana Sour Cream Cake © 1987

Cinnamon Mixture:
cup chopped pecans
1/4 cup sugar
1/2 teaspoon ground cinnamon

Batter Mixture:
1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1/2 cup dairy sour cream
2 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350º. Combine cinnamon mixture and set aside. Cream shortening and sugar until light and fluffy. Beat in eggs, bananas and vanilla. Stir in sour cream. Sift dry ingredients together: add to creamed mixture and stir to blend. Sprinkle half of cinnamon mixture into bottom of 12-cup Bundt pan that has been sprayed well with vegetable cooking spray. Spoon half of batter into pan; then sprinkle the remaining cinnamon mixture over batter. Add remaining batter. Bake 40 to 45 minutes. Allow cake to cool in pan for five minutes.

Holiday Delights 1987 From West Texas Utilities


Post a Comment

<< Home