This Bundt-style buttermilk breakfast cake with buttermilk-vanilla glaze is a delicious addition to a morning menu. Perfect for a brunch – and with Easter coming up I thought I would share this easy recipe with you today.
1 package white cake mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 Tbsp. light brown sugar
2 tsp. ground cinnamon
1 Tbsp. granulated sugar
Buttermilk Vanilla Glaze
Preheat oven to 350 degrees. 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 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.
Bake at 350 degrees 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 Tbsp. melted butter
1 tsp. 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.
Enjoy this not-too-sweet Bundt cake.