This is my son’s favorite cake. He calls it the jumping “hop-hop” cake. You can bake it in a 9-cup capacity bundt pan. It will not look that authentic but the taste will be the same.
Don’t be afraid to use sage in the sweet bread. The flavor is very interesting and subtle.
Despite the long description this dessert is not difficult to put together. And it can be done in stages over the several days. But the flavor is absolutely amazing and the result is definitely worth the efforts.
This is an adaptation of Dorie Greenspan’s muffins from her most recent book Baking: From My Home to Yours. I just made them a bit healthier replacing half of the flour with whole wheat and making them nut-free.