Buttermilk Breakfast Cake with Buttermilk Vanilla Glaze

This week's Sweet Sunday feature is great at night for dessert...and delicious for breakfast, as the name says. The buttermilk in both cake and glaze add an interesting tang to an easy-to-mix cake.

Buttermilk Breakfast Cake
From Southern Living.
Makes 10-12 servings.


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
Shortening
1 tablespoon granulated sugar

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.

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.

Buttermilk-Vanilla Glaze

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.