4.5 stars. This is an easy and delicious cake. Beautiful thin crisp crust, soft and tender inside. Twelve servings will make less than ten cups of cake, so I didn't get the full design of my bundt pan. But I think loaves are the way to go, more of the yummy crust.

My family really enjoyed these. I think it's the coating that makes it so good. The bare muffin itself was just okay. They were easy to make and VEGAN! I reduced the nutmeg to 1/2 tsp as others suggested. I did not dip them in melted margarine (actually used Earth Balance) at first and the sugar/cinnamon adhered nicely. After about 16 muffins, they had cooled down to the point were I needed the melted margarine to get the sugar/cinnamon to stick. We liked the non-margarined version, so I will have to work faster next time. I used my OXO small cookie scoop/disher to portion the batter and got 24 mini muffins. They're very pretty too, so they'll add some sparkle to a holiday table.