I had never made such a tall cinnamon bundt cake with chocolate chips before!
Not only is it tall, but also super soft and cinnamon-flavored!!
The inspiration came from here, and it is always right to credit the source, but then, I made the necessary changes to suit my tastes.
Starting your breakfast with a slice of this cake, or even two… is a real pleasure!
I know I’m repetitive, but breakfast should never be skipped and, above all, should be done right.
The ingredients are those basic to a good homemade bundt cake; the only ingredient that makes the difference is cinnamon, which not only makes the cake very fragrant but also gives our bundt cake a nice amber color.
CHECK THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
- Energy 359.12 (Kcal)
- Carbohydrates 50.79 (g) of which sugars 25.52 (g)
- Proteins 6.12 (g)
- Fat 15.50 (g) of which saturated 3.70 (g)of which unsaturated 8.56 (g)
- Fibers 0.73 (g)
- Sodium 33.79 (mg)
Indicative values for a portion of 80 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
Cinnamon Bundt Cake with Chocolate Chips
- 2 cups all-purpose flour
- 1/3 cup potato starch
- 1 tsp ground cinnamon
- 1 packet baking powder (one sachet)
- 4 medium eggs
- 1/2 cup rice oil (or another mild oil)
- 1 cup sugar
- 3/4 cup chocolate chips
Tools
- Pan 9.5-inch bundt pan
Preparation of the Cinnamon Bundt Cake with Chocolate Chips
– In a bowl, sift all the dry ingredients and give a light mix.
– Preheat the oven to 340/355°F depending on your oven.
– In another container, beat the eggs with the sugar with an electric mixer until the mixture becomes white and forms ribbons.
– Gradually add the liquids, lowering the mixer speed, and finally add the dry ingredients, mixing with a spatula just until they are well combined.
– Add the chilled chocolate chips from the freezer, saving a tablespoon to decorate the surface, and pour the batter into the slightly greased and floured pan.
– Decorate the surface with the reserved chips and bake in the oven for about 35 minutes (always check with a toothpick).
– Remove the cake from the oven, and unmold it once it has cooled.
Tips
* You can use all-purpose flour instead of type 1 flour, and if you don’t have potato starch, you can use 1 and 1/3 cups of flour (though potato starch adds to the cake’s softness).
* You can substitute rice oil with another oil of your choice, and the same goes for the milk.
* As with all cakes, eggs whip much better when they are at room temperature.
* Finally, to prevent the chocolate chips from sinking during baking, it’s useful to keep them in the freezer and lightly flour them before adding to the batter.
