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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 12 |
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Inspired by a recipe from the Creme de Colorado Cookbook. This coffee cake is fabulous. Ingredients:
6 ounces cream cheese, softened |
1/3 cup granulated sugar |
1 tablespoon flour |
1/2 teaspoon nutmeg |
1 egg |
1/2 cup butter, softened |
1 1/2 cups granulated sugar |
2 eggs |
1 teaspoon baking soda |
3 tablespoons hot water |
3 cups flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
1/3 cup orange juice |
1 teaspoon vanilla extract |
3 medium ripe bananas, mashed |
1 cup chopped pecans |
1 tablespoon butter, melted |
1 tablespoon granulated sugar |
1/4 teaspoon cinnamon |
Directions:
1. Heat oven to 350°F Lightly grease a 10 tube pan.
2. Cream Cheese Batter: Beat together the cream cheese batter ingredients EXCEPT EGG. After the batter is smooth, beat in the egg. Set aside.
3. Banana Batter: Cream butter, gradually adding the granulated sugar - beat well. Add eggs, one at a time, beating well after each addition. Combine baking soda with hot water and add to creamed mixture; stir until combined. In a separate bowl, combine flour, baking powder, salt, nutmeg and cinnamon. Add the flour mixture to the batter, alternating with orange juice. Stir in vanilla, bananas, and pecans.
4. Spoon 1 1/2 cups banana batter into prepared tub pan. Spread cream cheese batter over banana batter. Spoon remaining banana batter on top.
5. Bake 50-55 minutes or until toothpick comes out clean.
6. Cool in pan 15 minutes, then remove to wire rack. Cool.
7. Brush with melted butter. Combine sugar and cinnamon and sprinkle on top.
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