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Buttermilk Breakfast Cake Recipe

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This recipe for Buttermilk Breakfast Cake is from Handed Down & Passed Around, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. white cake mix
1 c. buttermilk
1/2 c. melted butter
5 large eggs
3 tbsp. light brown sugar
2 tsp. ground cinnamon
shortening
1 tbsp. sugar
Buttermilk-Vanilla Glaze:
1 c. powdered sugar
1 tbsp. melted butter
1 tsp. vanilla extract
1 to 2 tbsp. buttermilk
Directions:
Directions:
Preheat oven to 350º. Beat first 3 ingredients at medium speed with an electric mixer 1 to 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition. Stir together brown sugar and cinnamon in small bowl. Grease a Bundt pan with shortening; sprinkle with 1 tablespoon sugar. Spoon 1/3 of batter into pan; sprinkle with brown sugar mixture evenly over batter. Top with remaining batter. Bake at 350º for 45 minutes or until a toothpick 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.

Glaze: Stir together first 3 ingredients and 1 tablespoon buttermilk until smooth, adding additional 1 tablespoon, if necessary, for desired consistency.

 

 

 

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