Grandma’s Classic Bundt Cake is one of those super easy desserts to make. It’s a recipe passed down from generation to generation, and you never get tired of making it. This bundt cake is great for both breakfast and snack time, and everyone will love it.

Here are some more delicious bundt cakes for breakfast

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 1 9.5-inch pan
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Grandma’s Bundt Cake

2 cups type 2 flour (or all-purpose)
3/4 cup potato starch
1 cup milk
3/4 cup sugar
1/2 cup sunflower seed oil
1/2 cup dark chocolate chips
3 eggs
1 packet baking powder
1 packet vanillin
to taste orange zest (grated)
to taste lemon zest (grated)

Tools

1 Kitchen Robot Bimby TM31 – TM5 – TM6
1 Bowl
1 Whisk
1 Grater
1 Cake Pan 9.5 inches

Preparation of Grandma’s Bundt Cake

In a bowl, put the eggs with the sugar (1), whisk them and then add the milk (2) and type 2 flour (3). Mix well, being careful not to form lumps (4).
Also add the potato starch (5) and sunflower seed oil (6). Mix well (7), then add the baking powder and vanillin (8).
Grate the zest of 1 orange and 1 lemon and add it to the batter (9), stir (10). Finally, add the chocolate chips (11) and give one last stir. Take a 9.5-inch bundt pan, grease it with oil, and pour the batter inside.
Put the sugar together with the orange and lemon zest in the bowl, blend at speed 10 for 10 seconds. Scrape down with the spatula and add the eggs, oil, and milk, speed 5 for 10 seconds. Add the flour, starch, baking powder, and vanillin, speed 5 for 20 seconds. Finally, add the chocolate chips and stir with the spatula. Pour into the cake pan.
BAKING: Pour the batter into the previously oiled cake pan, then bake in a preheated static oven at 350°F for about 40-45 minutes. Do the toothpick test before removing from the oven.
Once baked, let it cool in the pan, then place it on a plate and dust with powdered sugar.