Instructions: 1) Grease and flour 9 in. fluted tube pan. Preheat oven to 350 F.

2. Prepare Streusel Filling:
Mix ingredients and set aside.

3. Prepare Cake batter:
Resift flour with baking powder, soda, salt and mace. (I never do any sifting, but this is what the recipe calls for)

In large bowl, combine butter, sugar, eggs, and vanilla.

Beat 2 min. on medium speed (batter may appear curdled).

On lowest speed, blend in flour alternately with sour cream and Kahlua.

4. Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel Filling, an additional 1/3 batter and remaining Streusel.

Top with remaining batter.

5. Bake on rack below oven center for 45 min., or until golden brown. Remove and let stand 10 min. Invert on cake rack; cool till lukewarm (with pan on top).

6. While cake is cooling, prepare Kahlua Glaze: Combine ingredients and beat until smooth.

7. Remove pan and spoon glaze over top of lukewarm cake. Top with pecan halves if desired.

Serves 8-10.

8. Enjoy!

KAHLUA BANANA BRUNCH CAKE

1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)

1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts

Optional: sifted powdered sugar

Grease 10 in. tube pan well. Preheat oven to 350 F. Cream butter and sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining ingredients except coconut and nuts. Beat on low speed until mixture is well blended. On medium speed, beat 2 min., scraping bowl as you beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45 to 50 min., or until golden brown. Remove from oven; let stand 10 min. Invert on cake rack; remove pan. When fully cooled, dust with powdered sugar, if desired.

Serves 10-12.

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