Banana Pecan Streusel Coffee Cake
1 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs
3 mashed ripe bananas (about 1-1/2 cups)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
1/4 cup chopped pecans
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1 1/2 cups sifted powdered sugar
1 to 1-1/2 tablespoons milk or water
Preheat oven to 350 degrees F.
Grease and flour 12 cup bundt pan
Combine pecans, brown sugar and cinnamon; set aside.
In a large bowl cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Stir in banana and vanilla. In a medium bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Pour half batter into prepared pan. Smooth and sprinkle with sugar mixture. Pour rest of batter over and smooth.
Bake at 350 degrees F. for 50-60 minutes, or until tester comes out clean when inserted near center. Cool on rack 10 minutes; turn out of pan to cool completely on wire rack.
Combine powdered sugar and liquid until smooth. Spoon over cooled cake.
2002 Nebraska State Fair 3rd Place Winner: Doris Reed Chittanden of York