How we wish we could join you, Christine! We suspect it would be hard to bake a cake filled this way, but we do think it could make a tasty swirled cake or loaf! To do this, prepare the streusel, filling, and batter as directed in the recipe. Grease and line your pan (we suspect a 9" by 5" loaf, a 9" round, or an 8" square pan would all work, just make sure not to fill any more than 3/4 full) with parchment paper. Pour about half of the batter into the pan, add all the filling, swirl it into the batter gently with a knife or toothpick if you wish, and then top with remaining batter and streusel. Exact baking time and temp will depend on which pan you choose, but a toothpick inserted into the center of any cake or loaf should come out crumb-free when it has finished baking. Let us know how yours turns out if you give it a try! Mollie@KAF

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