The milk bundt cake comes together in no time! In less than five minutes it’s ready to go into the oven… and being so quick and easy to make, it never misses on my breakfast table. Dipped in milk or coffee it will make everyone happy. It’s also perfect for an afternoon snack.
Here are more recipes for your breakfast
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the milk bundt cake
- 2 1/3 cups all-purpose flour
- 3/4 cup milk (I used lactose-free milk)
- 3/4 cup granulated sugar
- 2/3 cup sunflower oil
- 2 eggs
- to taste vanilla (or 1 packet of vanillin)
- 1 sachet baking powder (about 1 tablespoon (≈4 tsp))
Tools
- 1 Thermomix (Bimby) Bimby tm31 – tm5 – tm6 – tm7
- 1 Electric mixer (hand mixer)
- 1 Bowl
- 1 Spatula
- 1 Bundt pan about 8.7 in (22 cm)
Preparation of the milk bundt cake
WITH THE BIMBY: Put all the ingredients into the mixing bowl and blend for 1 minute at speed 5. Pour the batter into a buttered and floured bundt pan, then bake in a preheated conventional oven at 320°F for 40-50 minutes. Check doneness with a toothpick.
WITHOUT BIMBY: Beat the eggs with the sugar until they double in volume. Add the remaining ingredients and mix until you obtain a smooth, homogeneous batter. Pour into the greased and floured bundt pan. Bake in a preheated conventional oven at 320°F for 40-50 minutes. Check doneness with a toothpick.
NOTES
The milk bundt cake can be kept under a glass dome for a couple of days.
You can enhance the flavor by adding lemon or orange zest.
I used lactose-free milk, but you can easily choose regular milk or plant-based beverages.
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