Baked this cake yesterday with a friend on skype. Made it as a 6 inch, 4 inch and one in a ramekin. The best - and they were wonderful - strips were in the 6 & 4 inch; the ramekin didn't strip very much, much like a cup cake I think. Wouldn't do small or cup cake size again. This is a visually fabulous cake. Very nicely moist. The flavor was disappointing to me. So, I want to try the buttermilk. Also think I'll try some spice/flavor: coffee & cinnamon or cinnamon & allspice. Perhaps adding vanilla bean: to the batter; wonder if warming/steaming the buttermilk with vanilla bean would intensify the flavor. Melting butter sounds good too. I did get some rather large holes in the cake: perhaps giving the batter several knocks after it's separated would reduce/eliminate holes.

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