Buttermilk Breakfast Cake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Buttermilk replaces sour cream in our twist on Carol Ann Roberts Dumond's not-too-sweet Bundt cake. Ingredients:
1 (18.25-oz.) package white cake mix |
1 cup buttermilk |
1/2 cup melted butter |
5 large eggs |
3 tablespoons light brown sugar |
2 teaspoons ground cinnamon |
shortening |
1 tablespoon granulated sugar |
buttermilk-vanilla glaze |
Directions:
1. Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
2. Stir together brown sugar and cinnamon in a small bowl.
3. Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
4. Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
5. Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
6. Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.
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