The bundt cake I remember forever, my mom used to prepare it for our breakfasts and snacks, and even today it remains the simplest to make and the tastiest to enjoy, staying soft for days.
The preparation of this bundt cake is very simple and does not require special tools for mixing, a large bowl with an electric whisk will suffice; for baking, I suggest one of those springform pans, but you can use the bundt cake mold you prefer.
It is a very simple cake that suits any time of the day from breakfast to snack and can be enriched with the ingredients you prefer like walnut kernels, cocoa, sugar on the surface, or whatever your imagination suggests.
For lovers of natural leavening, I suggest the version of the bundt cake with sourdough that you find here.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 26 slices
- Cooking methods: Oven
- Cuisine: Italian
- Energy 162.53 (Kcal)
- Carbohydrates 20.80 (g) of which sugars 10.69 (g)
- Proteins 2.85 (g)
- Fat 8.23 (g) of which saturated 1.52 (g)of which unsaturated 6.46 (g)
- Fibers 1.92 (g)
- Sodium 12.38 (mg)
Indicative values for a portion of 46 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
- 4 Eggs (whole)
- 1 1/4 cups Sugar
- 1 cup Vegetable oil
- 1 cup Milk
- 3 cups Flour
- 1 packet baking powder
- to taste anise liqueur (or flavor of choice)
Mixing tools
For convenience, I use the stand mixer with the whisk attachment, but a large bowl and an electric whisk will suffice.
- 1 Electric whisk Moulinex
- 1 Bowl
- 1 Cake pan Ballarini
Mixing preparation
It’s a very simple preparation that you can have fun making even with your kids, and the result is always guaranteed.
To prepare the bundt cake, just whip the whole eggs with sugar; I use a stand mixer with a whisk at maximum speed; when they are well-whitened, reduce the speed and add oil, milk, and flour gradually, mix everything well, add baking powder, and finally anise liqueur. Transfer the batter into a 10-inch diameter bundt cake pan previously buttered and bake in a preheated oven at 356°F for about 35 minutes. Always do the toothpick test before removing from the oven; 35 minutes is perfect for my oven. Wait for the bundt cake to cool and remove it from the pan. Now all you have to do is enjoy your bundt cake, suitable for any time of the day.
Notes and storage
In this post, there are one or more affiliate links, but these are just suggestions; you can use the tools you have at home. My mom made the first bundt cakes with a round pan where she placed an unbreakable glass in the center to get the classic hole.
In a covered cake tin, it will stay soft for days.
