Banana-Sour Cream Coffee Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup banana mashed
• 0.5 cup butter softened
• 2 large eggs 
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 cup pecans chopped
• 0.3 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 1.3 cups sugar divided
• 0.5 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• kugelhopf pan

Directions

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.
3. Add eggs, 1 at a time, beating just until yellow disappears.
4. Add banana, sour cream, and vanilla, beating at low speed just until blended.
5. Combine flour and next 3 ingredients; fold into butter mixture.
6. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.
7. 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.