Banana Sour Cream Coffee Cake (Penzey’s) by frick

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Banana Sour Cream Coffee Cake Penzey's
Submitted by frick on March 09, 2009 at 11:16 pm

Their note said “Don't expect there to be any leftovers. This cake will go fast.

Baked in a bundt pan it has a nice topping of sugar and nuts; if you use a tube pan, that will be on the bottom of your cake. Either way, top the cake with Caramel Icing.

This cake is really delicious. I did not make the icing. It would make a more elaborate presentation for a party or dessert table but the cake is quiet sweet and very flavorful without it.

Cake
½ cup pecans, chopped
¼ cup cinnamon sugar (mix ¼ cup sugar with 4 teaspoons cinnamon, then
measure out ¼ cup of the mixture).
½ cup shortening (I used butter)
1 cup sugar
2 eggs
1 cup bananas, mashed
1 Tbsp. vanilla
½ cup sour cream (I misread the recipe and used 1 cup. It worked fine)
2 cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

Preheat the oven to 350. Grease either a bundt or tube pan and set aside.

Combine chopped pecans and cinnamon sugar and sprinkle half of this mixture into the greased pan before preparing batter.

With a mixer, cream butter or shortening and sugar together until light and fluffy. Beat in eggs, mashed banana and vanilla. Add sour cream and mix until blended.

Sift together flour, baking powder, baking soda, and salt. Add to the batter and mix until just blended. Work quickly here since the baking soda immediately reacts with the sour cream and the batter begins to lighten.

Spoon half the cake batter into the pan and smooth it somewhat. Follow with the second half of the sugar/nut mixture and end with the rest of the cake batter.

Bake for 40-45 minutes or until a toothpick comes out clean. Cool 5 minutes in the pan, then turn out the cake to finish cooling. Top with Caramel Icing

Yield: 12-16 good sized slices
Prep time: 15 minutes (I never believe this!)
Bake time: 45 minutes

Caramel Icing*
6 Tbsp. butter
¾ cup brown sugar
6 Tbsp. milk
1 tsp. vanilla
2 cups powdered sugar

Melt the butter in a saucepan. Add sugar and milk. Bring to a boil and continue to boil for 1 minute. Remove from heat, add vanilla and gradually mix in the powdered sugar. This icing hardens up rather quickly so you need to work fast. If it hardens up too quickly for you, add some more milk to thin it out.

Note: I think rum would be good in the icing. I would use at least a tablespoon and reduce the milk accordingly.

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