Tuesday, May 18, 2010
Buttermilk Breakfast Cake
Summer's on the way and usually folks have a little more time to enjoy breakfast. Here's a coffee cake recipe that uses buttermilk and a white cake mix. I think fresh strawberries make an excellent side-dish or topping!
1 (18.25 oz.) package white cake mix
1 C buttermilk
1/2 C melted butter
5 large eggs
3 TBSP light brown sugar
2 tsp ground cinnamon
1 TBSP granulated sugar
Preheat oven to 350 degrees. Beat first 3 ingredients at medium speed with an electric mixer for 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 1/3 of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
Bake at 350 degrees for 45 minutes or until done in center. Cool cake in pan on wire rack for 15 minutes; remove from pan to wire rack, and cool for 20 minutes. Drizzle your favorite vanilla glaze over the top of slightly warm cake.
I'll be at these swaps today: