There are recipes that feel like home even before they are baked. This grandma’s breakfast ring cake is one of them: I rediscovered it while flipping through an old yellowed recipe book from the 80s, and for me, it remains “My Dad’s Ring Cake.” As you can see from the photo, it is a classic old-fashioned cake: solid structure and a golden crust that invites you to take a bite. It is far from the overly spongy modern cakes; this one was made for one purpose: to be dunked in cold milk or coffee, just like in the old days.
If you’re looking for breakfast sweets, try the yogurt bundt cake, the ricotta ring cake, the chocolate cake without butter, milk, and eggs, or even the very soft hot milk cake.
Find among all my SWEETS the one that’s right for you!
Follow my FACEBOOK HERE for lots of cooking ideas every day!
OTHER RING CAKES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grandma’s Breakfast Ring Cake
- 2 Eggs
- 4 1/4 cups All-purpose flour
- 1 cup Sugar
- 1/2 cup Butter
- 1 cup Milk
- 1 pinch Salt
- 1 Lemon zest (or vanilla extract)
- 1 packet Baking powder
Tools for Preparing the Ring Cake
This post contains affiliate links.
- Electric Beater
- Mold for 24 cm ring cake
- Hand Whisks
Preparation of the Breakfast Ring Cake
The secret of this ring cake starts with working the whole eggs with the sugar. As shown in my photo set, we use simple and genuine ingredients. Work the mixture with electric whisks until it becomes light, fluffy, and foamy: this air will be crucial 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 powders with milk and melted butter (let cool). This balance between butter and milk gives the ring cake that unmistakable homemade bakery scent that will fill your kitchen.
Add the grated zest of an organic lemon (or vanilla extract) and a pinch of salt. Work the batter well: it should be smooth and creamy. If it seems too thick, add a last drizzle of milk to soften it, just as the old note in the recipe book suggested.
Pour the batter into a buttered ring cake mold and bake in a static oven at 350°F for about 40-45 minutes. Once ready and nicely golden 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 Center: Before baking, pour half of the batter, add a few spoonfuls of your favorite jam (apricot is excellent), and cover with the rest of the batter.
Liqueur Scent: For an even more ’80s touch, replace a part of the milk with a tablespoon of Sassolino or anise liqueur.
The Secret of Fluffiness: Don’t rush through the first step. Beating the eggs with sugar for at least 5-8 minutes is what will allow the cake to rise high and evenly, despite the batter being heavier than a sponge cake.
Tepid Butter, Not Boiling: When melting the butter, let it rest for a few minutes before adding it to the eggs. If you pour it boiling, you risk “deflating” the egg mixture and ruining the leavening.
The Right Flour: For this recipe, the ideal is a weak all-purpose flour (the classic one for cakes). If you want a more rustic touch, you can replace 50g of all-purpose flour with rice flour: it will make it even more crumbly.
The Milk Trick: As written in the old recipe book, the batter should be fluid but thick. If you see it “struggling” to fall from the spoon, add a tablespoon of milk at a time until it falls in ribbons.
The Milk Trick: As written in the old recipe book, the batter should be fluid but thick. If you see it “struggling” to fall from the spoon, add a tablespoon of milk at a time until it falls in ribbons.
At Room Temperature: It stays fresh for 3-4 days under a glass cloche or in an airtight container.
The Soaking Trick: If after the third day it becomes slightly hard, it’s even better! Dipped in hot milk, it will regain all its softness.
The Soaking Trick: If after the third day it becomes slightly hard, it’s even better! Dipped in hot milk, it will regain all its softness.
The Soaking Trick: If after the third day it becomes slightly hard, it’s even better! Dipped 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 seed oil, but keep in mind that melted butter is what gives this ring cake that rustic flavor and perfect dipping texture you see in the photo.
Why did the ring cake come out too dense?
It probably baked a few minutes too long or the batter was too dry. Remember the tip: if the batter is compact, always add a splash of milk before baking.
Can I use a regular cake pan?
Certainly, you can use a regular 9-inch cake pan, but the ring shape guarantees a more even bake for this type of rustic batter.
