Sometimes it’s the simplest things that provide the best satisfaction in terms of yield and flavor! We are always looking for new, more unique and original things, but how valuable is a genuine dessert like those made in the past! A bundt cake with a few quality ingredients, starting with whole wheat flour, much richer in fiber, honey with its countless beneficial properties, and milk added hot. The addition of cinnamon both in the batter and outside creates a truly unique and fantastic combination! Thanks to these genuine and digestible ingredients, you can bake a cake with an intense and delicious aroma that will intoxicate you! It’s a shame that scents can’t be transferred over the web yet because my kitchen is totally invaded by them!!!
Below you can find other ideas for your super healthy and delicious breakfasts:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 24 cm Ø mold
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing extra!
- 2 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup brown sugar
- 4 tablespoons acacia honey
- 3 eggs
- 1 cup cup milk (hot)
- 2/3 cup peanut oil
- 2 teaspoons cinnamon powder (+ a pinch)
- 1 packet baking powder
- a pinch powdered sugar
- a pinch cinnamon powder
Tools
- 1 Sieve
- 1 Bowl
- Electric whisks
- 1 Spoon
- 1 Kettle
- 1 Spatula
- Bundt Cake Molds
Preparation
With the electric whisks at maximum speed, work the eggs for 5′ with the sugar in a bowl (fig. 1).
You should get a fluffy and well-whipped mixture (fig. 2)
Add the honey to the whipped mixture and continue working for another 5′. The longer you work the eggs, the taller and softer the bundt cake will be (fig. 3).
Add the oil and milk slowly. The milk should be hot but not boiling (fig. 4).
Also, add the flours previously sifted with the baking powder (fig. 5).
And finally, the cinnamon, then mix well with a spatula (fig. 6).
When well combined, pour the mixture into a greased and floured pan and bake at 350°F for about 35′-40′. Of course, check the cooking with a toothpick test because the times always vary from oven to oven (fig. 7).
Once baked, turn off and take out. Let it cool before unmolding your bundt cake (fig. 8).
Dust with powdered sugar and cinnamon to taste before serving.
And voilà…the soft whole wheat bundt cake with hot milk and honey is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 Store the bundt cake under a cake dome or in an airtight container for a maximum of 4/5 days.
Tips, notes, variations, and suggestions
🟣Choosing whole wheat flour: Unlike refined white flour, it retains all parts of the wheat kernel, including the germ and bran. This makes it richer in fiber, vitamins, minerals, and antioxidants, contributing to increasing its nutritional value. It also gives the dessert a more rustic flavor, providing more fiber and less sugar absorption, but if you prefer, you can opt to use only all-purpose flour or replace whole wheat flour with spelt and oat flour. Experiment with different types to discover which best suits your palate and recipes! Remember, however, that at the same weight, whole wheat flour tends to absorb slightly more liquids than refined flour. This aspect should be considered during the preparation phase of the dough to prevent it from being too dry or too moist.
🟣For a more indulgent version, you can garnish the surface with more honey in a thin stream or agave syrup instead of powdered sugar, but I assure you that in its simplicity, it will already be good enough.
Can the bundt cake be made gluten-free?
Of course, the hot milk bundt cake works wonderfully even gluten-free, simply by replacing all-purpose flour with finely ground rice flour.
