If you want to pamper yourself, you have breakfast at the bar: croissant and cappuccino, but also those fantastic super soft bundt cakes to dip in your latte macchiato. The bar bundt cake is super soft, delicious, and very easy to prepare. It takes just a few minutes to bring a genuine dessert to the table for perfect breakfasts and snacks. Even the Nene cloud bundt cake is perfect for starting the day.
Let’s get to work and prepare the bar bundt cake together.
OTHER BUNDT CAKES
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Bar Bundt Cake
- 5 eggs
- 2 3/4 cups all-purpose flour
- 2/3 cup milk (oat)
- 2 2/3 oz vegetable oil
- 3/4 cup sugar
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp vanilla extract
Tools
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- Electric Mixer
- Hand Whisk
- Bundt Pan 9.5 inches
Steps for preparing the bar bundt cake
Crack the eggs. Separate the yolks from the whites. Beat the whites until stiff peaks form, gradually adding 1/3 of the sugar in the recipe. Beat the yolks with the remaining sugar.
While working on the yolks, add the vegetable oil in a stream. Then add the milk. Mix everything well.
Incorporate the sifted flour with the baking powder. Add vanilla (or grated organic citrus zest) and a pinch of salt. Finish with the whites, mixing gently so as not to deflate them.
Brush a 9.5-inch bundt pan with oil and sprinkle with a bit of flour.
Pour the batter, enrich with sugar sprinkles, and bake at 356°F, static, for 40-45 minutes, check with a toothpick.
Storage
You can store the bundt cake for a few days under a glass dome.
You can store the bundt cake for a few days under a glass dome.
