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Buttermilk Breakfast Cake

Photo: Jennifer Davick; Styling: Buffy Hargett
Prep time 20 mins
Bake time 45 mins
Cool time 35 mins
Yield Makes 10 to 12 servings
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

How to Make It

  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.