Recipe: Dutch Coffee Cake (with bananas and cinnamon-pecan topping)

DUTCH COFFEE CAKE

FOR THE TOPPING:
3 tablespoons butter, softened
1/3 cup sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans

FOR THE CAKE BATTER:
1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
1/3 cup shortening
1 egg, beaten
1/3 cup milk
3 firm bananas, cut diagonally into 1/4-inch slices

Preheat oven to 375 degrees F. Grease an 8x8-inch baking pan.

TO MAKE THE TOPPING:
Cream the butter in a mixer bowl until light and fluffy. Add 1/3 cup sugar and 1/3 cup flour gradually, beating well after each addition. Stir in cinnamon and pecans. Set aside.

TO MAKE THE CAKE BATTER:
Sift 1 1/2 cups flour, baking powder, salt and 1/4 cup sugar into a large bowl. Cut in shortening until crumbly. Add a mixture of the egg and milk, stirring until a stiff dough forms.

TO ASSEMBLE AND BAKE:
Spread the dough evenly in the prepared baking pan. Arrange the bananas over the dough, allowing the slices to overlap. Sprinkle the topping over the bananas.

Bake at 375 degrees F for 30 minutes. Serve warm.

Makes 1 (8-inch) cake
Source: Dawn to Dusk A Taste of Holland by The Holland Junior Welfare League (Holland, Michigan)