Description
Indulge in the ultimate morning treat with this irresistible Breakfast Biscuit Bundt Cake! Tender, flaky biscuits are combined with a sweet, buttery cake batter and baked to perfection in a Bundt pan. Drizzled with a decadent glaze, this homemade breakfast cake is sure to become a new family favorite.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 1 can (16 oz) refrigerated biscuits, torn into pieces
– 1 cup powdered sugar
– 2-3 tablespoons milk
Instructions
1. Preheat the oven to 350°F. Grease a Bundt pan with butter or nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Add the flour mixture to the butter mixture alternately with the buttermilk, mixing just until combined. Fold in the torn biscuit pieces.
5. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the top of the cooled Breakfast Biscuit Bundt Cake.
Notes
For a fun variation, try adding chopped pecans or cinnamon streusel to the batter. Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 12
- Cook Time: 45
- Category: Cake
- Method: Baking
- Cuisine: American