Buttermilk Breakfast Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1012 |
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Im not a Southern Girl, but I look fwd to my Southern Living magazine every month. I saw this recipe and had to make it. It tastes wonderful! The buttermilk - vanilla glaze drizzled over the top..well let's just say its the icing on the cake! Read more !! Ingredients:
1 (18.25-oz. package white-cake mix ( i used pillsbury moist supreme classic white cake mix and was pleased with the results) |
1 cup buttermilk |
1/2 cup melted butter |
5 large eggs |
3 tbsp. light brown sugar |
2 tsp. ground cinnamon |
shortening to grease your pan |
1 tbsp. granulated sugar |
buttermilk-vanilla glaze(see recipe below) |
frosting |
1 cup powdered sugar |
1tbsp. melted butter |
1 tsp. vanilla extract |
1 to 2 tbsp buttermilk |
stir together first 3 ingredients and 1 tbsp. buttermilk until smooth, adding additional buttermilk. if necessary, for desired consistency. |
Directions:
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 af 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 shortenting; 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.
6. Cool cake pan for 15 minutes.
7. Remove cake from pan and cool for 20 min..
8. Drizzle Buttermilk-Vanilla Glaze over lightly warm cake
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