Buttermilk Breakfast Cake

Photo: Jennifer Davick; Styling: Buffy Hargett

Buttermilk replaces sour cream in our twist on Carol Ann Roberts Dumond's not-too-sweet Bundt cake.

This recipe goes with Polka Dot Cake

Yield: Makes 10 to 12 servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 45 Minutes
Cool: 35 Minutes


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

Preparation

  1. 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. 2. Stir together brown sugar and cinnamon in a small bowl.
  3. 3. Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
  4. 4. Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
  5. 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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