The bundt cake is a simple and tasty dessert, the grandma’s recipe, ideal for breakfast, but also for a snack with a layer of cocoa cream. Made only with eggs, milk, and oil, soft and moist inside, a real treat that can be enriched with raisins, nuts, or chocolate chips. Are you lactose intolerant? Replace the milk with almond milk in the same amount, and you can also try making it at home following my recipe!!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup extra virgin olive oil
- 1 cup milk
- 3 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- 1 vanilla bean
Tools
- 1 Bundt pan
- 1 Mixer
- 1 Bowl
- 1 Glass
- 1 Spatula
Steps
Butter and flour a 9.5-inch bundt pan.
Crack the eggs into a bowl, add the sugar, salt, and vanilla seeds.
Beat on high speed with an electric mixer or stand mixer until the mixture is light and fluffy.
Reduce the mixer speed to low and add the oil slowly.
Combine the sifted flour and baking powder by folding from bottom to top with a spatula, alternating with the milk.
Pour the batter into the previously buttered mold and bake for about 45 minutes at 350°F in a preheated static oven.
Remove from the oven and let cool before removing from the mold.
Dust with powdered sugar.
Tips
It keeps for 4 days in a cake container.
It keeps for 4 days in a cake container.
It keeps for 4 days in a cake container.
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