Banana-Sour Cream Streussel Cake

Ingredient -

- 1 Cup firmly packed dark brown sugar
- 1/3 Cup all-purpose flour
- 1/3 Cup quick-cooking oats
- 1 Cup chopped toasted pecans
- 1 Cup flaked toasted coconut
- 1/3 Cup butter -- melted
- 4 eggs
- 1 Cup sour cream
- 2 Cups thinly sliced ripe bananas
- 1 Teaspoon rum extract
- 1 Box yellow cake mix -- (18.5 ounce)

Preparation Method

• Preheat oven to 350 degree F. Grease and flour 10 inch tube pan.
• Streusel: Mix together brown sugar, flour, oats, pecans and coconut.
• Toss together well. Add butter. Mix until crumbly. Set aside.
• Mix together eggs, sour cream, bananas and rum extract in large mixing bowl.
• Using an electric mixer, beat until smooth. Add in cake mix.
• Beat 2 minutes or until well mixed. Pour about 2 cups batter into cake pan.
• Sprinkle 1/3 streusel over batter. Repeat twice with batter and streusel.
• Bake 55 minutes or til toothpick inserted into center comes out clean.
• Cool upright in pan about 10 minutes. Turn out of pan. Invert onto cake place.
• (Streusel crumbs will not be on top.)