Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
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From Zingerman’s Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.
A classic breakfast cake is one of the handiest things to have in your baking repertoire, and this sour cream coffee cake from the famous Zingerman’s Bakehouse in Ann Arbor, MI is one of the very best. Featured on the cover of the Zingerman’s Bakehouse Cookbook by Amy Emberling and Frank Carollo (Chronicle Books, 2017), the recipe is a treasure that’s worth the cost of the book alone.
The authors write, “This is our most popular coffee cake and possibly our most popular sweet item…As you can see, it is full of tasty fat – half a pound of butter, half a pound of sour cream, and three whole eggs – which yields a mellow and moist cake crumb.” But what makes it truly special is the contrasting flavor and crunch of the cinnamon-nut swirl that runs throughout. And the cake lasts: you can store it in a covered container on the countertop for up to two weeks (but good luck keeping it that long!).
What you’ll need To Make Sour Cream Coffee Cake
How To Make Sour Cream Coffee Cake
To begin, make the cinnamon-walnut swirl. Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Let cool, and reduce the oven temperature to 300°F.
In a small bowl, combine the walnuts, brown sugar, and cinnamon.
Mix until combined, then set aside.
In another bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter.
Beat on medium speed until pale and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition until the mixture is homogenous.
On low speed, mix in the sour cream and vanilla.
The batter will look a little curdled at this point; that’s okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
Gradually add the flour mixture.
And mix on low speed until the batter is smooth and homogeneous.
Scoop 1/3 of the batter into the prepared pan. (It won’t seem like enough, especially if you’re using a 12-cup Bundt — that’s okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.)
Sprinkle half of the cinnamon-walnut mixture evenly over the batter.
Cover with another 1/3 of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges.
Sprinkle the remaining nut mixture evenly over the batter.
Cover with the remaining batter, spreading it evenly over the nut mixture.
Bake for 65 to 75 minutes, or until a cake tester comes out clean.
Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake.
Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week. Enjoy!
You may also like
- Sour Cream Chocolate Chip Coffee Cake
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Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
From Zingerman’s Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.
Ingredients
For the Cinnamon-Walnut Swirl
- 1 heaping cup walnut halves, roughly chopped
- 3 tablespoons packed light brown sugar
- 2 teaspoons cinnamon
For the Cake Batter
- 2⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 3 large eggs
- 1 (8 oz) container full fat sour cream
- 1½ teaspoons vanilla extract
Instructions
- Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
- Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
- Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
- Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
- Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 328
- Fat: 16 g
- Saturated fat: 9 g
- Carbohydrates: 42 g
- Sugar: 28 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 200 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I grew up with a version of this coffee cake. We had it for every brunch and every Christmas and Easter morning. It is delicious and simple. Thank you for sharing this version of the recipe. You took me back to wonderful memories, and now I can start making some new ones with this.
Hi Jen,
I love every recipe of yours that I have tried. Thanks for making life a little easier by sharing your great recipes. It may seem silly to say but they have been a blessing.
As we are now sheltering in place with only 3 of us and no one to share with, as well as limited access to replenishing ingredients, is it possible to scale down this recipe by one half or one third? Isn’t there a standard way of scaling baked goods recipes in general? I love fresh baked goodies but we can only eat and store so much. Thanks in advance!
Hi Nikki, Glad you like the recipes! You could halve this recipe and bake it in a loaf pan should work. Bake time will be different though — I’d start checking it at about 45 minutes. Please LMK how it turns out!
The coffee cake is delicious. In addition it smells wonderful while it is baking. Our dog laid down in front of the oven while it was baking and refused to move!
🙂
This is the BEST coffee cake I have ever had and what’s best is I made it!!!! 🙂
I made a bundt cake. The only changes I made to the recipe were I added more cinnamon and also mixed hazelnuts with walnuts for the center swirl.. When I had the batter ready to bake I added about 24 chocolate chips, tablespoon of oats and some hemp seeds and lined the bottom of the bundt pan. OH MY GOD. This was a dream cake.. I will definitely make this one over and over.. DELICIOUS with coffee. Thank you!!!!!!
This is so easy to make and quite delicious! My family loved it! I must warn you this is hard to stop eating!! The perfect “comfort” food to have….
Hi Jen, Love all your recipes. Could I swap out sour cream for greek yogurt? Would I use the same amount? Thanks!
Hi Meaghan, Yes and yes. And so glad you’re enjoying the recipes! 🙂
Followed exactly and was delicious.
Unfortunatly one of the worst recipies ive ever used. Im a professional baker from the uk, i converted all the measurements. The cake was far too big for my bundt tin so i put less mixture in (i followed the pictures) it rose above the tin so made a big mess of my oven. Took it out when cooked, left to cool for 15mins as directed and it was so stuck to the tin. I use my bundt tin often and is always fine but it did not like thos recipie. Ive tried some of the crumbled cake and its ok but nothing very interesting at all and im not sure how a coffee cake translates but in the uk it would have coffee in it and a coffee flavour, this is definatly not that. Unfortunatly i didunt realise it did not have coffee in it until after id combined the wet ingredients so i thoight id carry on anyway. Wish i haddent off out now to buy more ingredients to make a cake that is good enough for my mothers birthday tomorrow. My advice would be avoid partucually if in the uk
I would like to alter and appologise for this review. I was anoyed and not kind. Ive tried this recipie again and it worked fine. The recipie is for quite a big bundt tin and i tried to squeese too much mix in 1st time, it rose over, wouldent come out if the tin and messed up my oven. These are all my fault. The coffee cake is not what we would have in the uk as it does not have any coffee flavour but the recipie does work and is quite nice (im going to add a little icing in the morning, 1st attempt is a bit dry but could be due to over filling a little budt tin and i cant cut the succsessful one until the party). Appologies again and thankyou for the hard work putting these recipies together and for us to enjoy i do appriciate .
I’m curious as to whether you did something differently the second time? I’m a seasoned baker and all my cakes are always from scratch but, for the first time in my baking life, I binned this cake in its entirety! Dense, dry, horrible. There was no way to make this better so I had no choice but to throw it out… expensive ingredients gone to waste. I made another recipe for an identical cake last night and it turned out beautifully. Please let me know if you did something different on your second go at this, as I typically enjoy Once Upon A Chef recipes (even have a cookbook). Thanks xx
Hi Jenn
Love love all the recipes I’ve made from your site. Would it be ok to use a tube pan rather than a bundt pan?
Thank you
So glad you like the recipes, Mary! Yes, it would be fine to use a tube pan here. Hope you enjoy. 🙂
Needed something for a morning meeting to celebrate someone’s birthday. I saw this and thought this looks like a “birthday” cake. I was not expecting to receive more compliments on this coffee cake than anything I have ever made. It truly was the best coffee cake I had ever tasted. It was upon a whim and somewhat a risk to make something new, but it will be my go-to coffee cake from now on!
Can you suggest a glaze for this coffee cake or would it be good to sprinkle powdered sugar on it instead? Thank you!
I may stick with powdered sugar as the cake is plenty sweet as is and I fear that using a glaze would make it too sweet. That said, if you want to consider a glaze, you could use the one from this cake. Hope that helps!
I made this for a relative – looks and smells delicious and so easy to make. I followed the directions exactly.
Love love love your recipes! A yummy, moist, not too sweet! A keeper❤️
Hello, Love all your recipes! Looking forward to trying this coffeecake. I don’t like things too sweet. How much do you think I can reduce the sugar without making other changes?
Hi Cara, I think you can get away with reducing the granulated sugar by 1/4 to 1/2 cup. Please LMK how it turns out!
Best coffee cake recipe ever! I’ve been searching for years for this amazing recipe. We all loved it and will make it often!
I have made this a few times and each time it comes out delicious! This is an awesome recipe!! Thank you … I will be making this again!
Perfection!!! Thank you so much for sharing!
This is an amazing cake and really quite simple to make. The simplicity of it belies how wonderful it is. I sub’d 1/2 of the walnuts with pecans (because I had them on-hand), and it was absolutely brilliant. Thanks Jenn!
PS – love the cookbook. Nary a recipe that I wouldn’t try (still working through it). So much different than so many cookbooks which are full of impractical recipes.
Many thanks,
Al
👍 So glad you enjoy the recipes!
Hello, Jenn. I’ve made this cake without changes, and, of course, it was awesome as is. I’m going to make it again this week, and I’m tempted to use your crack nuts and flake salt in the filling. How do you think that would be? And maybe a ganache dripped over to offset the salt? Trying to impress haha.
Hi April, It certainly sounds delicious but I’m always hesitant to recommend these kinds of changes because cakes are finicky and you just never know what will happen until you try it. I’d definitely give it a practice run before making it for company! Please lmk how it turns out if you try it. 🙂
I am writing this review while having a slice of this cake with my morning coffee. I have a large stash of walnuts , as they have been on sale lately. Made this yesterday afternoon, and my husband and 5 year old grand daughter called me into the den to see their review. It was two thumbs up as well as two big toes up. They are so silly. My husband said this is a keeper. We tried it slightly warm, but I think it is even better this morning. Thanks again for a great recipe, and have a great Thanksgiving.
Glad it was enjoyed by all! 🙂 Hope you have a wonderful Thanksgiving as well!
Baking this in a 9.25×5.25×2.75 loaf pan. Any ideas on how to determine done-ness, as I think the nut/sugar/cinnamon swirl will not permit a reliable result using the “toothpick method”. Or could I be wrong (a distinct possibility)?
Hi Dawn, not 100 percent sure all the batter will fit in there but I do think that the toothpick method will still work to determine doneness. Bake time is likely to be a bit different so keep a close eye on it. Please LMK how it turns out if you try it this way!
I DID use the aforementioned loaf pan and it DID work, although it was an adventure in baking. I filled the pan to about 3/4″ of the rim, with a couple of tablespoons full of batter remaining which were taken care of by the consummate bowl-licker himself, so no loss of batter there. At 65 minutes/300 degrees, my thermometer was dripping “wet”, so I cranked the oven up to 350 degrees and when the thermometer hit 203 degrees, I removed the loaf from the oven, let cool in pan for 10 minutes or so and de-panned the loaf, with only minor difficulty relating to the crust over-lapping the rim (but not overflowing the pan). When cooled, I cut into 3/4″ slices, where each slice would be approximately 3 servings (for some, but not for me!). BOTTOM LINE: if using this sized pan, bake at 350 degrees for X minutes (40? 50?), until internal temperature hits ~203 degrees. Bake to temperature, NOT to time. Cool in pan as directed.
Thanks so much for the follow-up Dawn — I’m sure other readers will find it really helpful (and glad it turned out)! 🙂
OMG” the best coffee cake I ever ate” as per my guests.
I have had Zingerman’s coffee cake many times but I actually believe this recipe is BETTER! And how could you get any better than Zingerman’s?! This is the recipe that I stumbled on and found your cookbook! Needless to say, I am a happy camper to have so many awesome recipes at my fingertips and this one is at the top for sure! Thank you! I did not change a thing as it is PERFECT!
I need to make a nut free dessert recipe for my break fast due to allergies. Can I make the streusel with just the brown sugar and cinnamon or should I add something else to it?
Hi Jenny, You can replace the nuts with chocolate chips for kids or just leave out the nuts and double the brown sugar in the streusel. Hope that helps!
Can I split this recipe in half and bake in a loaf pan? Would love to make in loaves instead because a whole cake is too much for two people.
Thanks. Absolutely love all your recipes! I am always sharing them with friends. I have given your cookbook away as gifts to all my favorite friends who love to cook. Your recipes are fool proof.
Thanks so much for the nice words about the recipes and for gifting the cookbook to others! 💓 Yes, halving the recipe and baking it in a loaf pan should work. Bake time will be different though — I’d start checking it at about 45 minutes. Please LMK how it turns out!
It was perfect. Thanks so much! Took about an hour to bake.
Hi Jenn,
Any thoughts on how to make this a pumpkin sour cream coffee cake? I wanted to add canned pure pumpkin, but not sure what needs to be done. I think it might be tasty! Thanks.
Diane
Hi Diane, I have a pumpkin bundt cake in the cookbook that I would suggest if you want to incorporate pumpkin. If you don’t have the cookbook, you can find it here. Hope you enjoy if you make it!
Could I use a 6 cup bundt pan for this? Traveling in our RV, so I only have small one. Cooking time? And would I use 1/2 or 2/3 recipe. Last question, I only have a mini chopper. Could that work for creaming the butter?
Hi Leslie, If you want to use a 6 cup bundt pan, I’d suggest cutting the recipe in half (however, I don’t think a chopper would work for creaming the butter so you may want to wait until you have access to a mixer to make it). Sorry!
Definitely going to try this recipe but I am feeling stupid: why do you call it coffee cake when there is no coffee in it?
Not a stupid question! It’s called coffee cake as it’s traditionally served along with coffee. 🙂 Hope you enjoy if you make it!
I often don’t write reviews. I have made several of your recipes. Today i made this cake and loved how it turned out. Had no walnuts and none in the store so i used bitter choclate and chocolate chips for the filling, and i love how it turned out. Thanks for such great recipes.
I made this for a brunch without giving it a test run first. It did not disappoint! Thank you 🙂
Hi Jen .. I am following your recipes and activities and I really love them 🙂 My question is about the amount of butter in this coffee cake … isn’t it too much? Or is it more like a pound cake? I am just wondering as I have checked out a couple of your recipes … also, in some of your cakes use list baking powder as well as soda … and in this one only a baking soda … what difference does it make? Thank you 🙂
Hi Monika, I suppose you could consider this more of a pound cake based on the amount of butter in the recipe. And recipes that call for baking soda and baking powder typically contain some sort of acidic ingredient (like sour cream in this recipe), but baking soda on its own is not enough to lift the volume of batter in the recipe, so baking powder is used as well to “pick up the slack.” Hope that clarifies!
This recipe does not contain any baking powder. How much baking powder should it have?
Hi Eileen, This one doesn’t have baking powder — it rises beautifully with only baking soda. Hope that clarifies!
Made this for a get together with my girlfriend, only because she always gets the coffee cake at Starbucks, I’m not a fan….. until NOW! This is so good! Like every recipe of yours I tried!
Absolutely delicious!!! I made it exactly as written and definitely would not change a thing. Thanks Jenn for another wonderful recipe!
So delicious! Makes a beautiful big cake every time. A favorite at church. Lu
This coffee cake is gorgeous and so so tasty. This recipe is similar to one I’ve made for years and I like some of the differences in Jen’s recipe, but I like some of the suggestions in the other one. Tip #1: Use all-purpose flour, not cake flour (as my other recipe suggests). APF gives the sponge a wonderful, light texture that compliments the denser ripple of nut & brown sugar. Tip #2: Use pecans instead of walnuts. I lightly toast pecans and then chop them up very finely in this recipe. Walnuts can have a bitter taste whereas pecans add a bit of sweetness when they’re toasted. Tip #3: I make a little trough in the batter with a spoon to lay the nut/sugar mixture into, then cover with more batter and repeat. The idea is to try to prevent the sugar from touching the pan and caramelizing on the hot bundt pan. Even if the pan is prepared, the sugar will become chewy and take away from the rest of this wonderful cake. Plus, it can cause the cake to fall apart when it’s cut and placed on the plate.
Thanks for sharing. I made this delicious cake and it was a big hit.I will definitely make it again. A little maple syrup was added as a glaze once the cake was cooled. 😁
I have made this several times since you posted this recipe and it always turns out perfect. I even made it and mailed to a sick friend and they said it arrived in great shape and tasted as if it had just come from the bakery.
This is an absolutely perfect cake. Look, texture and taste. I wish I could make it once a week!
This cake is awesome!!! But, then again how can you go wrong with a cake that has 2 sticks of butter and sour cream. I have been eyeing this cake for a couple of weeks now. Finally broke down and made it last Sunday to bring in to my coworkers for a Monday morning treat. One of my coworkers took one bite and said, “This is so good. I need this recipe.”
The recipe came together quickly and was baked in about 65 minutes. The only substitution I made was adding nutmeg and a bit more cinnamon than it calls for in the filling mixture.
The cake had great flavor and reminded me of a cinnamon coffee cake my grandmother use to make. This recipe has moved to the top of the coffee cake rotation.
This truly is a terrific cake. The only change I made while making it was to substitute pecans for the walnuts, a personal preference. The cake is moist, light and delicious and it stays fresh for days at room temperature. I also cut 3/4 of it into three large sections, wrapped each individually and froze them. They were still perfect when thawed.
This cake is great for a special occasion or just to have on hand for unexpected company.
I have used many of Jenn’s recipes and have always been delighted with the results.
I made this cake for myself and my spouse for a treat to have with our morning coffee and tea.It was rich and delicious,just the right amount of walnuts,cinnamon and brownsugar.It caught my eye because of my love of walnuts!My two sisters visited and loved it too,asking for the recipe so they could bake it for their families.Delicious!
What a great coffee cake or in my case an anytime cake. I followed the recipe exactly except I did not divide the cinnamon/nut swirl – I had only one line of it in the middle. It was super moist and very flavorful. This will become one of our regulars.
We did not use the walnuts because we don’t care for nuts in our food. This recipe does take a bit of time to prepare. Having multiple mixers would make the job easier. My daughter asks for this item to be made for all special occasions. We ate this for dessert and breakfast. Coffee cake can be eaten with eggs and sausage or bacon. The taste is very sweet for our liking so I used natural cane sugar instead.
Hi Jenn! Question: I have a Nordic Ware Platinum Collection Anniversary Bundt Pan which measures 10.5 x 10.5 x 4.5 vs. yours which is 9 x 9 x 4, so wondering: Could I just do one layer of filling or maybe a layer of filling on the bottom, one in the middle? Realize I’d have to flip w/in 5-10 minutes of removing from oven? But then yummy topping and middle to enjoy?
Thoughts or other suggestions?
Hi Diane, You can definitely just do one layer if you’d like. And I’ve never tried putting a layer like the cinnamon-walnut swirl at the bottom of a bundt pan. I’d be concerned that it would stick, but you know your pan the best. Please let me know how it turns out! 🙂
Jenn
I don’t have a stand mixer. Will a hand mixer work just as well or do I have to make adjustments re: time?
Thanks
Sure! It may take just a few minutes longer with a hand mixer, but it will work perfectly fine. Hope you enjoy!
Sounds yummy but I’m not a huge fan of walnuts and love pecans. Can you follow the exact same recipe but just substitute pecans?
Sure, Gina. 🙂
My bundt pans are cast iron or a non stick cast aluminum. It doesn’t look like yours is that heavy. Would mine require adjustments? Which should I use?
I really want to make this.
Thanks for all your help.
Hi Mary, I think either will work — whichever you have the most success with — and no adjustments necessary. 🙂
Hello
I want to bake this cake. However, is 1/2 tsp of baking soda correct? It seems to be such a small amount.
Thank you.
Yep, Sandra, that’s correct. Hope you enjoy!
Hi Jenn,
I made this and it was so easy and with a spectacular result as has been the case with all of your other recipes that I have tried so far — so moist and delicious. Very picky partner described it as “transformational”. At the same time, for some reason that is beyond me, I was asked if I could bake this again but without the Walnut filling. I wanted to ask you if you would recommend changing anything in the batter recipe (or baking time) if I were to skip the filling.
Thank you so much for yet another amazing recipe.
So glad you enjoyed this! I think you could make it without the swirl. You could add the cinnamon from the swirl into the batter, but other than that I wouldn’t fiddle with it. The cake may lack a little sweetness. If you want to add a bit more you could use a glaze like the one from this cake. Hope that helps!
Not a all like a coffee cake more like a pound cake. needs more cinnamon swirl filling. definitely not enough
I’m a baker and this recipe is delicious loved it ! If you use the Bundt pan that is on the picture it works perfect , and cool your Bundt cake only for 15 minutes and put it on your cake stand and it will release so easy 😊love this recipe Celeste Rodriguez from Celeste cookies and cakes from California
Is there a way to do this verrrry good cake so that it’s a cinnamon swirl throughout rather than the two “stripes”?
Hi Jane, I don’t really think you could incorporate the swirl throughout the whole cake as the extra sugar may impact the batter. You could put it in layers as the recipe instructs, but then take a butter knife and move it back and forth through the swirl to distribute it more through the cake. Please let me know how it turns out if you try it!
Hi Jenn, I’m making this cake for the first time. Can you tell me what size Bundt pan would I use? Thanks!
Hi Cathy, You’ll need a 9- or 10-in Bundt pan. Hope you enjoy!
The ingredients are not explained as to how much brown sugar flour baking soda sugar cinnamon
Hi Eileen, If you scroll down beneath the step-by-step photos, you’ll find the ingredients.