36. Buttermilk Breakfast Cake

From 2008 Southern Living Annual Recipes

Three things I love: my Bundt pan (Why? Because it turns out pretty food), cinnamon, and new breakfast recipes. So, this had my name all over it, even though I'm not a big "sweets" person.

I've never made a glaze or glazed a cake before...so check that off my list of things to do on this cooking adventure.

The cake was delicious...very moist and not too sweet. It had a beautiful presentation (thank you, Bundt pan)...and would make a great addition to a brunch buffet table to complement savory dishes.

I brought in half of the cake to share with co-workers...and it lasted about an hour in our break room.



1 (18.25-ounce) package white cake mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 tablespoons light brown sugar
2 teaspoons ground cinnamon
Shortening
1 tablespoon granulated sugar

Glaze:
1 cup powdered sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
2 tablespoons buttermilk

Beat first 3 cake ingredients at medium speed with an electric mixer 1-1/2 minutes or until thoroughly blended. Add eggs, one at a time, beating well after each addition.

Stir together brown sugar and cinnamon in a small bowl.

Grease a Bundt pan with shortening. Sprinkle with granulated sugar.

Spoon one-third of batter into pan. Sprinkled brown sugar mixture evenly over batter. Top with remaining batter.

Bake at 350 degrees for 45 minutes. Cool cake in pan on a wire rack for 15 minutes. Remove from pan to wire rack and cool 20 minutes.

Mix together glaze ingredients until smooth. Drizzle glaze over slightly warm cake.