Buttermilk Breakfast Cake

20 mins (prep 20)
8 ingredients
makes 10 to 12 servings
Buttermilk replaces sour cream in our twist on Carol Ann Roberts Dumond's not-too-sweet Bundt cake. This recipe goes with Polka Dot Cake

Categories:  southern-living , bake , quick , breakfast~brunch , spring , entertaining , make--ahead , meatless , winter , southern , kid--friendly , autumn , american , rice~grains , summer , portable~picnic ,
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Serving Size (27.35 g)
Servings 10
Amount per Serving
Calories 22.2 Calories from Fat 7.38
% Daily Value *
Total Fat 0.82g 12.58%
Saturated Fat 0.47g 23.35%
Trans Fat 0.0g %
Cholesterol 2.7mg 8.98%
Sodium 25.79mg 10.75%
Total Carbohydrate 3.09g 10.31%
Dietary Fiber 0.28 g 11.04%
Sugars 2.68 g %
Protein 0.81g 16.14%
Vitamin A 41.96IU% Vitamin C 0.02mg%
Calcium 33.4mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
melted butter, large eggs, light brown sugar, glaze