Ingredients:
- 1 bag of Mama Alana’s Pantry Gluten-Free Buttermilk Biscuit Mix
- 6 tablespoons vegan egg or 2 eggs
- 1 cup heavy cream
- 2 teaspoons cinnamon
- 4 tablespoons sugar
- Dash of nutmeg
- 1 teaspoon vanilla
- 1 tablespoon butter, sliced
For the Frosting:
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla
Instructions:
1. Preheat your oven to 400°F (200°C). Prepare a Bundt pan by greasing it with oil or butter.
2. Prepare the biscuit mix according to the package instructions, substituting heavy cream for buttermilk. Roll out the dough and cut it into approximately 1-inch cubes.
3. In a large mixing bowl, whisk together the vegan egg or eggs, 1 cup of heavy cream, cinnamon, sugar, nutmeg, and vanilla until well combined.
4. Gently fold the prepared biscuit cubes into the cream mixture until evenly coated.
5. Transfer the mixture into the prepared Bundt pan, spreading it out evenly. Place slices of butter on top.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and cooked through.
7. While the breakfast cake is baking, prepare the frosting. In a small bowl, mix together the powdered sugar, 3 tablespoons of heavy cream, and vanilla until smooth.
8. Once the cake is done, remove it from the oven and allow it to cool for a few minutes. Then, carefully invert it onto a serving plate or cutting board.
9. Drizzle the prepared frosting over the top.
10. Slice and serve Mama's Delicious Biscuit Baked Breakfast Cake warm, and enjoy!
This recipe yields a deliciously indulgent breakfast or brunch treat that's sure to impress.
Deliciously Yours,
Mama Alana
