Banana-Sour Cream Coffee Cake

This Banana-Sour Cream Coffee Cake recipe is a fun twist on the original. One online reviwer claims, "This is excellent! Love the surprise filling in the middle."

Yield: 1 (10-inch) coffee cake
Recipe from Southern Living

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Ingredients

  • 1 1/4 cups sugar, divided
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter or margarine, softened
  • 2 large eggs
  • 1 cup mashed banana
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Preparation

  1. Stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan. Set remaining mixture aside.
  2. Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream, and vanilla, beating at low speed just until blended.
  3. Combine flour and next 3 ingredients; fold into butter mixture. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.
  4. Bake at 350° for 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
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