Photo: Jennifer Davick; Styling: Buffy Hargett
Buttermilk replaces sour cream in our twist on Carol Ann Roberts Dumond's not-too-sweet Bundt cake.
How to Make It
Step 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.
Step 2
Stir together brown sugar and cinnamon in a small bowl.
Step 3
Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
Step 4
Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Step 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.
Step 6
Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.
Recipe Incorrect