There is no butter in this delicious milk bundt cake which is incredibly soft. A delicate cake that encompasses the flavors and aromas of homemade cakes from the past. It’s perfect for breakfast and snacks and is very easy to prepare. Naturally, you can omit the hazelnut cream if you don’t like it. Or you can replace it with chocolate chips. Anyway, it will be delicious. I made the dough with the Bimby but, at the end of the recipe, I will show you how to proceed without it.
Other bundt cakes not to miss:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 362.09 (Kcal)
- Carbohydrates 44.20 (g) of which sugars 21.12 (g)
- Proteins 6.26 (g)
- Fat 19.14 (g) of which saturated 3.04 (g)of which unsaturated 13.38 (g)
- Fibers 0.97 (g)
- Sodium 59.91 (mg)
Indicative values for a portion of 93 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 for the Milk Bundt Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium)
- 3/4 cup milk
- 2/3 cup vegetable oil
- 1 pinch salt
- 1 packet vanillin
- 1 packet baking powder (16 g)
- 2 tablespoons hazelnut cream
- powdered sugar (for dusting)
Tools
As I mentioned in the introduction, I used the Bimby, but you can also prepare the dough for this bundt cake by hand. I will describe the procedure at the end of the recipe.
- 1 Bundt pan 24 cm diameter
- 1 Bowl
- Electric whisks
- 1 Bundt pan 24 cm diameter
- 1 Sieve fine mesh
Preparation of the Milk Bundt Cake
Put the flour, vanillin, sugar, eggs, milk, oil, a pinch of salt, and baking powder in the bowl and work everything for one minute at speed 5.
Butter and flour a 24 cm diameter bundt pan and pour half of the batter into it.
Distribute a couple of tablespoons of hazelnut cream over this batter. I slightly softened it in the microwave. Obviously, if you don’t like it, you can also skip it.
Cover with the remaining batter.
Bake the milk bundt cake in a preheated static oven at 350°F for 35 minutes. Do the toothpick test to check if it’s cooked: inserted in the center of the cake, it should come out dry and clean. If not, continue baking for a few more minutes.
Remove the milk bundt cake from the oven and let it cool completely before removing it from the pan and transferring it to a serving plate. Dust it with powdered sugar before serving. Enjoy! Paola
Put the sugar and eggs in a bowl and work them with electric whisks until you get a light and fluffy mixture. Add the oil and milk and mix. Then add the sifted flour together with the vanillin, salt, and baking powder. Incorporate these dry ingredients with a spatula. Continue the recipe as described above.
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