Buttermilk Breakfast Cake

This is from Southern Living. I haven't made it yet, but I can't wait to try it. I'll let you know how it turns out.

Buttermilk Breakfast Cake
1 package white cake mix
1 cup buttermilk
1/2 cup melted butter
5 large eggs
3 Tbsp light brown sugar
2 tsp. cinnamon
Shortening
1 Tbsp. sugar
Buttermilk-Vanilla Glaze

1. Preheat oven to 350 degrees. Beat first three ingredients at medium speed with an electric mixer 1-1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
2. Stir together brown sugar and cinnamon in a small bowl.
3. Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp sugar.
4. Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
5. Bake at 350 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 glaze over slightly warm cake.

Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 Tbsp melted butter
1 tsp. vanilla
1 to 2 Tbsp buttermilk

1. Stir together first 3 ingredients and 1 Tbsp buttermilk until smooth, adding additional 1 Tbsp buttermilk, if necessary, for desired consistency.

Old-Fashioned Fresh Apple Cake

This cake is sooooooooooo good. This recipe comes from my Grandma Cothran, who was an excellent baker (and cook, for that matter). But, I think everyone's grandmother probably had some version of this recipe. It must have been a standard back in the day.

Old-Fashioned Fresh Apple Cake
1-1/2 cups oil
2 cups sugar
2 eggs
3 cups apples, peeled and grated
1 cup coconut
1 cup raisins, optional
1 cup nuts, chopped
3 cups flour
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
2 tsp vanilla

1. Combine oil, sugar and eggs. Add apples, coconut and nuts. Stir thoroughly.
2. Add soda, salt, cinnamon and vanilla and stir.
3. Stir in flour until batter is very stiff.
4. Bake at 350 degrees in a bundt pan for 1 hour.