This is an excellent recipe. I tweaked it a bit (couldn't help it). None of my roommates do nuts, so I left them out and doubled the sugar/cinnamon mixture instead. It was pretty awesome, though I would've preferred the nuts. The cake is fluffy and substantial, and the sugar/cinnamon part caramelizes and leaves sweet, chewy bits throughout. I like to layer mine; they come out pretty and there's a sweet, cinnamon-y taste in every bite that way. The only trick to this recipe is figuring out how to get this stuff out of the pan. I can line the bottom of a 13x9 pan with parchment and it comes off alright, but it's death in a bundt pan. I've tried PAM, butter, shortening and flour, nothing I've tried works. Any suggestions?
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