Breakfast: Buttermilk Breakfast Cake with Vanilla Glaze

From Jackie Schuler

Ingredients
1 (18.25 oz) package Pillsbury Moist Supreme Classic White Cake Mix
1 cup buttermilk
½ cup melted butter
5 large eggs
3 Tablespoons light brown sugar
2 teaspoons ground cinnamon
shortening
1 Tablespoon granulated sugar
Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 Tablespoon melted butter
1 teaspoon vanilla extract
1-2 Tablespoons buttermilk

Directions
Preheat oven to 350 degrees. Beat first three ingredients at medium speed with an electric mixer 1 ½ 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 Tablespoon 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.

For glaze: Stir together first three ingredients and 1 Tablespoon buttermilk until smooth, adding additional 1 Tablespoon buttermilk, if necessary, for desired consistency.