Buttermilk Breakfast Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1012 |
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Buttermilk replaces sour cream in my twist on not-too-sweet Bundt cake. Ingredients:
buttermilk breakfast cake |
makes 10 to 12 servings |
buttermilk replaces sour cream in my twist on not-too-sweet bundt cake. |
1 (18.25-oz.) package white cake mix |
1 cup buttermilk |
1/2 cup melted butter |
5 large eggs |
3 tbsp. light brown sugar |
2 tsp. ground cinnamon |
shortening |
1 tbsp. granulated sugar |
buttermilk-vanilla glaze |
makes about 1/2 cup |
1 cup powdered sugar |
1 tbsp. melted butter |
1 tsp. vanilla extract |
1 to 2 tbsp. buttermilk |
stir together first 3 ingredients and 1 tbsp. buttermilk until smooth, adding additional 1 tbsp. buttermilk, if necessary, for desired consistency. |
Directions:
1. Preheat oven to 350°. Beat first 3 ingre¬dients 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. Stir together brown sugar and cinna¬mon 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.
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