At work the other day, a vision came into my head. Not one of those religious visions I was taught about in Catholic school! Rather, it was a vision of food... specifically of cake.

A banana cake.

A cake made with Nutella.

A cake with a coffee glaze.

I wasn't quite sure how these pieces would fit together, but it was clear that this vision had to be realized. And so, over the weekend I baked.

I took a basic cake recipe which is very adaptable. I took a perfectly ripe banana, and I bought a jar of Nutella because... ahem... the last jar I had seems to have disappeared. I didn't bake with it, I didn't use it as a frosting. I'd be ashamed to admit that I simply finished it off ages ago with a spoon, but I know I'm not the only one who indulges that way!

But I digress ....

I didn't need to do a lot of research through various recipes, trying to configure how my cake would be created. Instinctively, I just knew that the basic batter need to be mixed with the key ingredients, swirled, topped with a crunchy streusel, and then given the final crowning glory of a glaze.

So, that's what I did.

And the end result was so moist, so seductively delicious! Each flavor shone, and yet each also complemented the others.

Sometimes inspiration strikes, and things are just meant to be....

Banana Nutella Cake with Coffee Glaze

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
3/4 cup sugar
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unbleached flour
2 generous tablespoons Nutella
1 medium banana, mashed

Streusel:
1/4 cup unbleached flour
1/8 cup sugar
1/8 cup oatmeal
1/8 cup ground almonds
1/8 cup butter, softened

Glaze:
1 cup confectioners' sugar
3 tablespoons prepared coffee, cooled to room temperature

Cake: Preheat oven to 350 degrees. Grease an 8x8-inch glass baking pan.

In a large bowl, combine butter, sour cream, egg, sugar, baking powder and baking soda; stir in the flour.

Remove 1 cup of the batter and place it into a medium mixing bowl; stir the Nutella into the remaining batter in the large bowl. Stir the mashed banana into the batter in the medium bowl.

Spread the Nutella batter into the prepared baking pan.

Carefully spread the banana batter over this, then use a knife to swirl the batters together.

Streusel: Combine the flour, sugar, oatmeal and almonds in a small mixing bowl. Use a fork to mix in the butter until the mixture is crumbly. Sprinkle the streusel over the top of the cake.

Bake the cake for 35-40 minutes until a tester inserted into the center comes out clean. Let the cake cool completely.

Glaze: Combine the coffee and the confectioners' sugar, stirring until smooth. Drizzle over the cake, then let the glaze set. Cut and serve.

Makes 8-12 servings.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.