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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Buttermilk Breakfast Cake

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

Southern Living MAY 2008

  • Yield: Makes 10 to 12 servings
  • Prep time:20 Minutes
  • 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

Preparation

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.

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Buttermilk Breakfast Cake recipe

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