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Buttermilk Breakfast Cake

Recipe by I adapted this recipe from a really old recipe I clipped from Southern Living, by Carole Ann Roberts Dumonds, 2008. it comes out so much better in the Demarle Fluted Bundt Mold, than a regular one...seriously, it's like a night and day difference! Or should I say, "Demarle Difference"! My Aunt that lives back East says it's really like an authentic New York coffee cake! Yummy with your morning java or smoothie! By Michelene

Ingredients:


  • 1 box 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 sugar
  • Buttermilk-Vanilla Glaze: 1 c powdered sugar, 1 tbsp melted butter, 1 tsp vanilla extract, 1-4 tbsp buttermilk

Directions:


Preheat oven to 350'. Place Demarle Fluted Bundt Mold on Perforated Baking Sheet. Beat first 3 ingredients at medium with an electric mixer until thoroughly blended; add eggs, 1 at a time, beating well after each. Stir together brown sugar and cinnamon in one of the DAH Pinch Bowls. Sprinkle the 1 tbsp sugar in the bottom of the Fluted Bundt Mold and spoon 1/3 of batter into mold; evenly sprinkle brown sugar cinnamon mixture over top of batter. Top with remaining batter. Bake at 350' for 40-45 minutes. Cool about 45 mins, unmold.

Prepare Buttermilk -Vanilla Glaze in Demarle Difference mini Stainless sauce pan, stirring and heating slightly until smooth. Then immediately drizzle glaze over entire top of cake.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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Milford
Michigan
48381
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