Buttermilk cake is great for dessert, but it’s also perfect for breakfast and brunch. Moist white cake spiced with cinnamon and topped with a sweet vanilla-buttermilk glaze. Come and get it before it disappears from the table!
I have been super busy the past few days trying to get some aprons out and finish up a new site – not to mention trying to figure out twitter for my store, facebooking for this site and all the other crap that comes along with social media. I enjoy being busy. Actually, I really don’t know what to do when I have nothing to do. I get stir crazy really really quickly. There’s always a project to start or something new to try in the kitchen. It’s the whole ‘birds are singing, suns shining, we’re burning daylight’ attitude.
Today I had some buttermilk I had to use up so I turned once again to trusty old google and pulled this recipe for buttermilk cake off of Myrecipes.com. Its a breakfast cake with a layer of sugar and cinnamon in the middle and God is it good. Moist isn’t even the word for it. It’s great. I am really glad I went with this instead of turning my nose up at the ‘boxed cake mix’ required in the ingredients.
This buttermilk cake is awesome!
Breakfast Buttermilk Cake
from Southern Living, via myrecipes.com
- 1 (18.25-oz.) package white cake mix
- 1 cup buttermilk
- 1/2 cup melted butter
- 5 large eggs
- 3 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon granulated sugar
Buttermilk-Vanilla Glaze Preparation
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.
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. 5. 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 (recipe below) over slightly warm buttermilk cake.
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon 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.
If you’re a spoon licker like me, you’ll love the batter- it tasted great!
More breakfast and brunch cake recipes for you to try: