This is adapted from one of my all-time favorite coffee cake recipes, which I converted to a bundt cake. It is flavored with my number one choice of cinnamon, Vietnamese, and I love the drools of the Bundt Cake Icing (Recipe below). The garnish of toasted pecan halves creates a dramatic-looking cake. Serve with Cinnamon Syrup. YIELD: NET WEIGHT OF BATTER + NUTS = 1800g (4 lb) TWO SMALL BUNDT PANS - 7" (17.5 cm) / 6 CUP (1.5 lt) SCALED @ 900g (2 lb) EACH OR: ONE SMALL BUNDT PAN & ONE 7" (17.5 CM) SPRINGFORM PAN, SCALED AT 900g (2#) EACH OR: ONE LARGE BUNDT PAN 10" - (25 cm) / 12-15 CUP (2.5-3.75 lt) SCALED @ 1800g (4 lb)