Can you make this using a 9×13 pan?

I made a coffee cake in response to a challenge from the doctor that I work with. He bought me a coffee cake with coffee and said this was one of his favorite sweets/desserts. I suggested I should learn the recipe, then he said bring me some.
I baked this and just as you said, it smelled AMAZING in the house! my teenage boys, fiancee and brother could not get enough of this cake!
Might I add the doctor was blown away as well. I did change the sugar content from 2 cups of granulated sugar to 1 cup white, 1 cup light brown sugar. I also sprinkled a little brown sugar cinnamon on the bottom of the bundt pan to see if it would turn into a caramelized shell-not quite but nice accent. I didn’t letit set too long in the bundt pan for fear of it hardening and getting stuck. I did not use the cinnamon chips or white chocolate chips. I instead used ready made vanilla frosting with a little cinnamon powder and melted it in the microwave for a few seconds to make a drizzle consistency. All and all, A.M.A.Z.I.N G. Thanks for sharing this recipe.
P.S. The boys have now declared this to be the birthday cake of All birthday cakes going forward.

Hi Hedy – glad the cake was a hit. Sorry you had trouble with it splitting. Try making a well it the batter so the cinnamon and sugar filling doesn’t touch the edges of the pan and is completely enclosed in batter. None of the sugar should be touching the pan itself. Also, be sure and do two layers of the cinnamon sugar swirl not just one. Sounds like you did a great job of making the cake look pretty despite your troubles. Thanks for sharing.

Thanks Cheryl – I love using the smaller bundts and freezing one. The cook time should be about 25 minutes.

Thanks Kelly for letting me know how much you and your husband loved the cake! Your substitutions sound delicious.

Thanks!

No I followed the recipe exactly. I only baked for less time than was stated and I didn’t make a glaze.