I picked this pan because when it’s greased well, the cake will come right out with a lovely pattern.
I admit it. I wanted a few oohs and ahhs today. No, it’s not ALL about me…but still.
So I made sure every crevice of this pan was well buttered.
Then I set it aside, preheated the oven, and started measuring out ingredients.
First, the streusel topping.
Brown sugar, flour, oats, cinnamon, allspice, butter, almonds, salt…mmm…sounds good, doesn’t it?
I was already envisioning it.
The gorgeous, slightly crispy, sweet streusel topping is always my favorite part of any coffee cake.
Wait a minute.
But…Jayne…you will be inverting that pretty bundt pan.
The topping will become the bottoming.
Where’s my 9” springform pan?…mumble mumble mumble…..