THE STAFFORD COUNTY FLOUR MILLS -Hudson, Kansas-
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  • Home
  • OUR STORY
    • About our Flour
    • History
    • Frequently Asked Questions
    • Sustainability
    • Meet the Farmers
  • PRODUCTS
    • Retail Flour & Mixes
    • Commercial Flour
  • Recipes
    • Yeast Bread Recipes
    • Specialty Breads
    • Quick Bread Recipes
    • Cake Recipes
    • Cookie Recipes
    • Pie Recipes
    • Bread Machine Recipes
    • Main Dish/Side Recipes
    • Breakfast Recipes
    • Craft Recipes
    • Other Dessert Recipes
  • Contact
  • SHOP
    • Order Online
    • Order By Mail

Banana sour cream
​coffee cake

Ingredients:
  • 1/2 Cup Butter or Margarine
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Cup Mashed Bananas
  • 1/2 Teaspoon Vanilla
  • 1/2 Cup Sour Cream
  • 2 Cups Hudson Cream Short Patent Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup Finely Chopped Pecans or Walnuts
  • 1/4 Cup Sugar
  • 1 Teaspoon Cinnamon
Picture
Directions:
  • In a bowl, cream butter until light; gradually beat in 1 cup sugar.
  • Beat in eggs, one at a time.
  • Add mashed banana, vanilla, and sour cream.
  • Sift together flour, baking powder, baking soda, and salt.
  • Fold into the creamed mixture, stirring just to blend.
  • In a separate bowl, combine chopped nuts, 1/4 cup sugar, and the cinnamon.  
  • Spoon half the batter in to a well greased and lightly floured tube pan.
  • Sprinkle half the filling mix over top.  Spoon remaining batter into pan and sprinkle with remaining filling mix on top. 
Cook Time & Temperature: 
  • Bake for 45 minutes at 350 degrees F, or until done (cake will crack on top as pound cake does).
  • Cool in pan or on wire rack for 10 minutes.
The Stafford County Flour Mills
​
108 Church Street
Hudson, Kansas 67545
COPYRIGHT 2019. ALL RIGHTS RESERVED.