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 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. Its great. I am really glad I went with this instead of turning my nose up at the ‘boxed cake mix’ required in the ingredients.
Buttermilk Breakfast Cake
- 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 over slightly warm 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 your a spoon licker like me, the batter taste great!