Coffee shop bundt cake tall, soft, fragrant, and moist. Perfect for both breakfast and snack time. Every time I make it, it’s a hit! It’s exactly what you often find on the counters of coffee shops and pastry shops. In short, with little effort and in no time, we can bring a delicious bundt cake to the table to enjoy with the whole family. Perfect for dunking in a Cappuccino for breakfast.
You can also turn it into a good dessert by pairing it with a chocolate cream, a lemon cream, or a zabaione cream.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 402.29 (Kcal)
- Carbohydrates 61.39 (g) of which sugars 32.98 (g)
- Proteins 9.87 (g)
- Fat 14.30 (g) of which saturated 3.29 (g)of which unsaturated 10.42 (g)
- Fibers 0.94 (g)
- Sodium 56.49 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR COFFEE SHOP BUNDT CAKE
- 3 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 6 eggs
- 2/3 cup milk
- 1/2 cup vegetable oil
- 1 packet baking powder
- 1 lemon zest (grated)
- 1 tbsp vanilla extract
Tools
- 1 Mold
PREPARATION FOR COFFEE SHOP BUNDT CAKE
Separate the egg yolks from the egg whites and beat the whites until stiff peaks form.
Beat the egg yolks with sugar using an electric whisk for at least 10/15 minutes. Then add the milk, vegetable oil, vanilla extract, flour with the baking powder sifted, and the lemon zest. If you like, you can also add some liquor of your choice. Work the mixture gently with a spatula and then fold in the beaten egg whites a little at a time.
Always with upward movements to avoid deflating the mixture.
Pour everything into a 9/10 inch greased and floured mold.
Bake in a preheated, static oven at 355°F for about 40 minutes. Let it cool and dust with plenty of powdered sugar.
Adriana’s Tip
It’s very important to beat the egg yolks with sugar using an electric whisk for at least 10 minutes. THEY MUST BE SUPER FOAMY! You can add some sugar granules on top.
