The grandma’s soft bundt cake is one of the desserts I used to have for breakfast as a child, light, soft, and full of aromas, perfect for dunking in milk or sliced and spread with Nutella.
It was one of the many cakes made at home along with the Mantovana cake, the inevitable apple cake, or the classic “by eye” cakes where ingredients were measured with a tablespoon.
The recipe I suggest is very simple, and the texture is definitely soft. My grandma would add lemon zest and a dash of liqueur besides vanilla, making it very aromatic.
To make it, simply beat the eggs with the sugar well and add the liquids and powders alternately; the batter can then be enriched with chocolate chips, nuts, cocoa, and fresh fruit.
In this case, I used butter, but you can replace it with oil. If you do, decrease the butter quantity by 20%.
Here are other breakfast cakes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
- Energy 354.43 (Kcal)
- Carbohydrates 52.88 (g) of which sugars 25.71 (g)
- Proteins 5.72 (g)
- Fat 13.68 (g) of which saturated 8.45 (g)of which unsaturated 5.09 (g)
- Fibers 0.58 (g)
- Sodium 27.72 (mg)
Indicative values for a portion of 100 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
- 1 1/2 cups all-purpose flour
- 2/3 cup potato starch
- 3/4 cup sugar
- 3/8 cup whole milk
- 7 tbsps butter
- 3 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 3 tbsps rum (or bitter almond, sassolino, or other liqueurs to taste)
- 2/3 tbsp butter
- 1 tbsp all-purpose flour
Tools
- 1 Bowl large
- 1 Scale
- 1 Electric whisk
- 1 Bundt pan 9.5 inches in diameter
Procedure
Leave the butter at room temperature for 30 minutes before starting to prepare the cake; it must be very soft. Place it in a small bowl and mix it to make it creamy.
Sift the flour with the potato starch and baking powder.
In a bowl, beat the eggs (at room temperature) with the sugar for 7/8 minutes. They must triple in volume and be white and frothy.
Add the softened butter, vanilla, and lemon zest to the bowl with the beaten eggs, and incorporate everything briefly so as not to deflate the eggs.
Add half of the sifted flours while continuing to mix the mixture with the electric whisk, then add the milk and liqueur, and finally the last part of the flours.
Mix the batter well, but do it only for the time needed to incorporate the ingredients; you should obtain a firm and well-whipped batter, not liquid.
Pour the mixture into the buttered and floured mold. Bake the cake in a preheated static oven at 356°F for about 40 minutes.
Do the toothpick test to check for doneness; if necessary, extend the cooking time by a few minutes, but be careful not to overbake, or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The grandma’s soft bundt cake is ready; remove it from the oven, wait ten minutes, and flip it onto a plate. Let it cool completely; if you like, sprinkle it with powdered sugar and serve.
Tips
Storage
The grandma’s soft bundt cake keeps at room temperature for 3/4 days under a glass dome.
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