There are recipes that feel like home even before they’re baked. This grandma’s breakfast ring cake is one of those: I found it while flipping through a yellowed, old cookbook from the ’80s and for me, it remains “My Dad’s Ring Cake.” As you can see from the photo, it’s the classic old-fashioned cake: a firm structure and a golden crust that immediately invites a taste. It’s far from modern cakes that are too spongy; this one was made for one single purpose: to be dunked into cold milk or coffee, just like in the old days.
If you’re looking for breakfast sweets, try the yogurt ring cake, the ricotta ring cake, the chocolate cake without butter milk and eggs or the hot milk cake.
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OTHER RING CAKES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of grandma’s breakfast ring cake
- 2 Eggs
- 4 cups All-purpose flour
- 1 cup Sugar
- 9 tbsp Butter
- 1 cup Milk
- 1 pinch Salt
- 1 Lemon zest (or vanilla extract)
- 1 packet Baking powder for cakes
Tools for the preparation of the ring cake
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- Electric whisk
- Mold for 9.5-inch ring cake
- Hand whisks
Preparation of the breakfast ring cake
The secret of this ring cake starts with the beating of whole eggs with sugar. As shown in my photo set, we use simple and genuine ingredients. Beat the mixture with the electric mixer until it becomes light, fluffy, and frothy: 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 to a smooth batter is to alternate the dry ingredients with the milk and the melted butter (let it cool slightly). This balance between butter and milk gives the ring cake that unmistakable homemade pastry aroma 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 must be smooth and creamy. If you notice it’s too thick, add a final drizzle of milk to soften it, just like the old note in the recipe book suggested.
Pour the batter into a greased ring cake mold and bake in a static oven at 350°F for about 40-45 minutes. Once ready and well golden on the surface, let it cool completely. The final touch, as seen in the photo, is a generous dusting of powdered sugar that makes it irresistible at first glance.
Variations, Tips, and Storage
Chocolate chips: Add 2.8 oz of dark chocolate chips to the final batter. Remember to lightly flour them to prevent them from sinking.
Jam-filled heart: Before baking, pour half the batter, add a few tablespoons 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.
The secret to fluffiness: Don’t rush the first step. Beating the eggs with the sugar for at least 5-8 minutes is what will allow the ring cake to rise tall and evenly, despite being heavier than a sponge cake.
Warm, not boiling butter: When melting the butter, let it rest a few minutes before adding it to the eggs. If you pour it hot, 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 kind for cakes). If you want a more rustic touch, you can replace 1.8 oz 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 that it “struggles” to come off the spoon, add a tablespoon of milk at a time until you see it falls in ribbons.
At room temperature: It stays fresh for 3-4 days under a glass dome or in an airtight container.
The soaking trick: If after the third day it hardens slightly, it’s even better! Dunked in hot milk, it will regain all its softness.
Can I use oil instead of butter?
Yes, you can replace the butter with 3.4 oz of vegetable oil, but keep in mind that melted butter is what gives this ring cake that rustic flavor and perfect soaking texture you see in the photo.
Why did the ring cake turn out too dense?
It was probably baked for a few minutes too long, or the batter was too dry. Remember the tip: if the batter is dense, always add a drizzle of milk before baking.
Can I use a classic cake pan?
Certainly, you can use a classic 8.7-inch cake pan, but the ring shape ensures more even baking for this type of rustic batter.
