There are recipes that taste like home even before being baked. This grandma’s breakfast bundt cake is one of them: I found it while leafing through an old yellowed recipe book from the ’80s, and for me, it remains “Dad’s Bundt Cake.” As you can see from the photo, it’s the classic dessert from the past: a firm structure and a golden crust that immediately invites tasting. It is far from modern spongy cakes; this one was born for a single purpose: to be dunked in cold milk or coffee, just like in the old days.
If you are looking for breakfast sweets, try the yogurt bundt cake, the ricotta bundt cake, the chocolate cake without butter, milk, and eggs, or the hot milk cake.
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OTHER BUNDT CAKES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grandma’s Breakfast Bundt Cake
- 2 Eggs
- 4 cups All-purpose flour
- 1 cup Sugar
- 9 tbsp Butter (Or oil)
- 1 cup Milk
- 1 pinch Salt
- 1 Lemon zest (or vanilla extract)
- 1 packet Baking powder
Tools for preparing the bundt cake
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- Electric whisk
- Mold bundt cake 9.5 inches
- Hand whisks
Preparation of the breakfast bundt cake
The secret of this bundt cake starts with working whole eggs with sugar. As shown in the photo set, we use simple and genuine ingredients. Work the mixture with electric whisks until it becomes clear, fluffy, and very frothy: this air will be essential to give the cake the right lift during baking.
Sift the flour with the baking powder and start incorporating it into the mixture. The trick for a smooth batter is to alternate the dry ingredients with milk and melted butter (let it cool slightly). This balance between butter and milk gives the bundt cake that unmistakable homemade bakery smell that will fill your kitchen.
Add the grated zest of an organic lemon (or vanilla extract) and a pinch of salt. Work the mixture well: it should be homogeneous and creamy. If you notice it’s too dense, add a final drizzle of milk to soften it, just as the old note in the recipe book suggested.
Pour the batter into a greased bundt cake mold and bake in a static oven at 350°F for about 40-45 minutes. Once ready and well browned on the surface, let it cool completely. The final touch, as seen in the photo, is a generous cloud of powdered sugar that makes it irresistible at first sight.
Variants, Tips, and Storage
Chocolate chips: Add 80g of dark chocolate chips to the final batter. Remember to lightly flour them to prevent them from sinking.
Jam heart: Before baking, pour half the batter, add a few spoonfuls of your favorite jam (apricot is excellent), and cover with the rest of the batter.
Liquor aroma: For an even more ’80s touch, replace part of the milk with a tablespoon of Sassolino or anise liqueur.
Liquor aroma: For an even more ’80s touch, replace part of the milk with a tablespoon of Sassolino or anise liqueur.
The secret of fluffiness: Don’t rush the first step. Beating the eggs with sugar for at least 5-8 minutes is what will allow the bundt cake to grow tall and uniform, despite the batter being heavier than a sponge cake.
Warm butter, not hot: When melting the butter, let it rest for a few minutes before adding it to the eggs. Pouring it hot can “deflate” the egg mixture and ruin the rise.
The right flour: For this recipe, the ideal is a weak all-purpose flour (the classic one for desserts). If you want a more rustic touch, you can replace 50g of all-purpose flour with rice flour, making it even more crumbly.
The milk trick: As stated in the old recipe book, the batter must be fluid but thick. If you see it “struggling” to come off the spoon, add a tablespoon of milk at a time until you see it falls like a ribbon.
The milk trick: As stated in the old recipe book, the batter must be fluid but thick. If you see it “struggling” to come off the spoon, add a tablespoon of milk at a time until you see it falls like a ribbon.
At room temperature: It remains fragrant for 3-4 days under a glass dome or in an airtight container.
The dunking trick: If after the third day it becomes slightly harder, it’s even better! Dunked in hot milk, it will regain all its softness.
The dunking trick: If after the third day it becomes slightly harder, it’s even better! Dunked in hot milk, it will regain all its softness.
The dunking trick: If after the third day it becomes slightly harder, it’s even better! Dunked in hot milk, it will regain all its softness.
Frequently Asked Questions
Can I use oil instead of butter?
Yes, you can replace the butter with 100ml of vegetable oil.
Why did the bundt cake turn out too dense?
It was probably baked a few minutes too long, or the batter was too dry. Remember the tip: if the batter is dense, always add a touch of milk before baking.
Can I use a regular cake pan?
Of course, you can use a regular 9-inch cake pan, but the bundt shape ensures more even baking for this type of rustic batter.
