Ingredients
1/2 cup pecans, chopped
1/4 cup sugar
1/2 tsp cinnamon
1/2 cup shortening
1 cup sugar
2 eggs
1 cup bananas, mashed
1 tsp vanilla extract
1/2 cup sour cream
2 cup all-purpose flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
Directions
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 saour cream.
Combine remaining dry ingredients; add to creamed mixture, and stir
just enough to blend.
Sprinkle half of reserved cinnamon mixture into bottom of a
well-greased 10inch Bundt 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 mintus in pan on a wire rack. Loosen edges of cake, if
necessary. Invert cake on serving plate; serve warm or cold.
Yield: one 10 inch coffee cake.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
Servings: 1 cake
Banana-Sour Cream Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Coffee; Dessert; Fruit
The History of Recipes
Written cooking instructions as a concept can be traced far back into distant history, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, in the main part, these ancient cookbooks were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times used many aromatic flavors, including some that we all recognise such as thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new herbs and spices created an outbreak in cookery books, the majority of which are kept safe in private collections. For the next few years, the powerful and rich strove to lay on the best banquets, and because of this the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down popular recipes of the day. By the advent of the twentieth century, cookbooks are starting to become popular due to higher levels of literacy, people having increased free time and a general increase in wealth. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Banana Sour Cream Coffee Cake recipe.
