I made this soft bundt cake with hazelnut crumbs and a single apple for breakfast, and I must say my family loved it. The classic old-fashioned bundt cake recipe, the aroma that spreads through the house and takes you back in time, to your childhood. The final appearance is that of a rustic homemade cake in the truest sense of the word, the cake that comforts and reassures you. Well, I’ll leave you with my recipe, and if you like, take a look at the 7 jar cake or Nonna Anna’s apple cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 415.78 (Kcal)
- Carbohydrates 50.95 (g) of which sugars 27.85 (g)
- Proteins 7.51 (g)
- Fat 21.24 (g) of which saturated 2.79 (g)of which unsaturated 14.54 (g)
- Fibers 2.02 (g)
- Sodium 34.60 (mg)
Indicative values for a portion of 90 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 the Soft Bundt Cake
- 3 eggs
- 7 oz whole cane sugar (+ 1 oz to sprinkle on the surface)
- 2/3 cup milk
- 1/2 cup sunflower oil
- 2 cups all-purpose flour
- 1/3 cup chopped hazelnuts
- 1 apple (for decoration)
- 1 orange zest (grated)
- Half packet baking powder
Tools
- Cake Pan 22/24 cm bundt pan
- Whisk Electric
Prepare the Soft Bundt Cake
In a large bowl, beat the sugar and eggs to a cream with the electric whisk. Then add the oil, milk, and a pinch of salt alternately, and continue to whisk at a lower speed.
Add the chopped hazelnuts, grated orange zest, flour, and sifted baking powder. Mix all the ingredients well, still using the whisk at moderate speed.
The batter is ready. Peel the apple and cut it into wedges, pour the batter into the bundt pan, insert the apple wedges in a radial pattern, and sprinkle the surface with cane sugar. Finally, bake at 350°F (180°C) for about 30/35 minutes and use a toothpick to ensure it’s cooked.
Well, just let it cool completely and wait to taste it for breakfast 😜👈
Storage
The soft bundt cake can be stored for up to 5 days under a cake dome.
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