Buttermilk Breakfast Cake

Southern Living
Buttermilk Breakfast CakeRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Buttermilk replaces sour cream in our twist on Carol Ann Roberts Dumond's not-too-sweet Bundt cake.
Makes 10 to 12 servings


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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
1 tablespoon granulated sugar


Prep: 20 Minutes
Bake: 45 Minutes
Cool: 35 Minutes

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.

Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.

Created date

April 2008