Real Recipes From Real Home Cooks ®

cinnamon buttermilk breakfast cake

Recipe by
Carla Johnson
Shelbyville, TN

Two weeks ago I threw together some things I had on hand and surprised my mother with this delicious ultra moist cake for breakfast. She loved it so much I decided to bake it again in a larger dish. It's so simple that anyone can throw this together and it's a change of pace. I hope someone enjoys this as much as my mother did. It's not heavy or spectacular but the buttermilk lends a nice tangy flavor; you can add nuts, raisins, dried cranberries or whatever you'd like to make it a bit more over the top. It goes great with coffee!

yield 15 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cinnamon buttermilk breakfast cake

  • CAKE
  • 1 c
  • 1 stick
    butter (melted)
  • 3/4 c
  • 2 c
    self-rising flour
  • 1 tsp
    ground cinnamon
  • 1 Tbsp
  • 1/2 c
    whipped cream cheese
  • 1 Tbsp
    butter (melted)
  • 1 tsp
    reduced fat buttermilk
  • 3/4 c
    confectioners sugar

How To Make cinnamon buttermilk breakfast cake

  • 1
    Preheat oven to 325 degrees. In a small bowl mix cinnamon and sugar together and set aside.
  • 2
    In a large bowl measure buttermilk, butter, and sugar and mix until blended well. The mixture will look curdled but it's fine.
  • 3
    Add flour and mix; the batter will be thick.
  • 4
    Spray a 9" x 13" pan or glass baking dish with no stick cooking spray. NOTE: I've only used a glass baking dish.
  • 5
    Spread batter in dish or pan and sprinkle the cinnamon sugar mixture over the top of the batter. Using the tip of a knife swirl into the batter.
  • 6
    Place in a preheated oven. Cook for 15-20 minutes. Or until a knife inserted in the center comes out clean.
  • 7
    Place cream cheese, melted butter, and buttermilk in a bowl and mix until blended. Add half of the confectioner's sugar and stir well add the rest of the confectioner's sugar and mix well to make sure the icing is lump free. Spread over warm cake.
  • 8
    Cook's Notes: There's usually some discrepancy or difference in opinion about temperature and cooking time for some recipes; I personally believe that heat intensity varies from stove to stove or manufacturer to manufacturer. My oven cooks rather quickly so I recommend that this be watched because it can burn. The finished product will have a very soft, fluffy texture. I've tested this recipe by adding 1/4 cup of raisins and 1/4 cup of chopped pecans and it too was delicious. I believe the possibilities are endless for this simple but moistly delicious cake. I've listed the ingredients in the order that they are to be used in each step.