This rich moist cake, layered with crunchy cinnamon-nut crumbs is wonderfully satisfying. It’s everyone’s favorite at a brunch or picnic and tastes even better the day after it is baked. Please read About High-Altitude Cake Baking and About Butter Cakes. This recipe is designed for baking at 5,000 feet.

If baking at 7,000 feet, reduce the oven temperature to 350°F. Add 2 ½ tablespoons (40g) milk or buttermilk. Bake for 50 to 55 minutes.

If baking at 10,000 feet, reduce the oven temperature to 350°F. Add 3 tablespoons (25g) flour, 1 tablespoon (10g) sugar, and 2 tablespoons plus 1 teaspoon (35g) milk or buttermilk. Bake for 55 to 58 minutes.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Liberally grease and flour a 9- to 9 ½-inch Bundt pan.

Combine in a small bowl:

Whisk together thoroughly in a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended:

Scrape down the sides of the bowl and the beaters and beat for 1 minute. Add 2 at a time, beating well after each addition:

Scrape down the bowl and beat in:

On low speed, gradually add the flour mixture. Scrape down the bowl and beat just until smooth, thick, and creamy; don’t overbeat. Sprinkle over the bottom of the prepared baking pan:

Spoon about 2 cups batter over the nuts, covering them completely. Sprinkle on about half the cinnamon-nut crumbs, taking care not to spread them quite to the pan edges. Top with about 2 more cups of batter, add the remaining crumbs, and top with the remaining batter. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Let cool in the pan on a rack for about 25 minutes, or until the pan feels comfortable to touch. Unmold and cool completely.