Banana Swirl Coffee Cake
|Finely chopped pecans||1 Cup (16 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Dairy sour cream||8 Ounce (1 Carton)|
|Mashed bananas||3⁄4 Cup (12 tbs) (Use 2 Medium)|
1. Grease and lightly flour a 10-inch fluted tube pan; set aside. In a bowl stir together pecans, 1/4 cup brown sugar, and cinnamon; set aside. In another bowl stir together the flour, baking powder, baking soda, and salt.
2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Gradually beat in granulated sugar and 1/2 cup brown sugar till well combined. Add eggs, 1 at a time, beating well after each addition.
3. Combine sour cream and, if desired, brandy. Add flour mixture and sour cream mixture alternately to sugar mixture, beating after each addition till smooth. Stir in bananas.
4. Spoon half the batter into prepared pan. Sprinkle with pecan mixture. Spoon remaining batter over top. Bake in a 350° oven for 35 to 40 minutes or till a wooden toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pan. Cool at least 45 minutes.