Buttermilk Breakfast Cake

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.

Buttermilk-Vanilla Glaze

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.