Week 1 (Mel): Sour Cream Coffee Cake

This recipe came from my favorite chef, Ina. Now it's not every Monday evening that I decide to whip up a cake (though I SHOULD. . . wouldn't that make Mondays so much better???) but I had a special occasion coming up Tuesday morning. I was getting together with two old friends from high school -- one who I haven't seen SINCE high school and the other since our five-year reunion. So this was like our eleventh year reunion, which wouldn't have happened if it wasn't for the magic of everyone's favorite, F*cebook. Well back to the cake, it's certainly not low-fat, but it IS indeed absolutely delicious! The only snafu I came across was not having a tube pan. I didn't think it would make a difference since I DID have a bundt pan. So after the cake was in the oven, I was thinking about it, and it dawned on me that the "top" of the cake (which was really going to be the bottom because of the design of the pan) is where I was suppose to sprinkle most of the streusel -- and I did. Except after it's cooled, you invert the cake of course when you take it out of the pan, and then drizzle the TOP with a galze. . . the TOP being ON top of the streusel. So now I had the streusel on the bottom and the glaze on the top. I decided to just go with it, slice it up, and not actually serve it as a whole cake but rather in pre-cut pieces to distract the eye. I think it worked.

But now I ask you, does this really mean I have to buy a tube pan or could I next time put the top layer of streusel on the bottom of the pan? Will that make it less crunchy since it will have cake batter on top of it while baking? What would you do?