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Banana Nut Coffee Cake & Caramel Icing
By Daisy Cary
coffee cake
Cake ingredients:
1/2 cup - pecans, chopped
1/4 cup - cinnamon & sugar
1/2 cup - shortening
1 cup - sugar
2 - eggs
1 cup - mashed bananas
1 TB - pure vanilla extract
1/2 cup - sour cream
2 cups - flour
1 tsp - baking powder
1 tsp - baking soda
1/4 tsp. - salt

Caramel icing ingredients :
6 TB - butter
3/4 cup - brown sugar, packed
6 TB - milk
1 tsp - vanilla extract
2 cup - powdered sugar
Directions for cake:
Preheat oven to 350F. Grease bundt pan and set aside. Combine chopped pecans, cinnamon & sugar and set aside. With a mixer, cream shortening and sugar until light and fluffy. Beat in eggs, mashed bananas and vanilla. Add sour cream and mix until blended. Sift together flour, baking powder, baking soda and salt. Add to the batter and beat until blended. Sprinkle half of the cinnamon & sugar /nut mixture into greased pan. Top with 1/2 cake batter. Follow with 2nd half of sugar/nut mixture and end with the rest of cake batter. Bake 40-45 minutes, or until toothpick comes out clean.

Directions for icing:
Melt butter in saucepan. Add brown sugar and milk. Bring to boil and continue to boil for 1 minute. Remove from heat, add vanilla and gradually mix in powdered sugar. Hardens quickly. Add milk to thin.
Prep Time: 15 minutes Cook Time: 45 minutes
Category: Desserts Servings: 12

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