Rating: 3.5 stars
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  • 5 star values: 3

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

Carol Ann Roberts Dumond, Prides Crossing, Massachusetts
Recipe by Southern Living May 2008

Gallery

Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

prep:
20 mins
bake:
45 mins
cool:
35 mins
total:
1 hr 40 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir together brown sugar and cinnamon in a small bowl.

  • Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.

  • Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

  • 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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