Classic Italian Bundt Cake/Ciambellone

Name: Classic Italian Bundt Cake/Ciambellone
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2½ cups flour (pastry / cake flour); ¼ teaspoon salt; 2 teaspoons baking powder; 1 cup sugar; 3 large eggs (room temperature); 1 large egg yolk; 1-2 teaspoons vanilla; ¾ cup + 1 tablespoon vegetable oil (I use sunflower or corn oil); ⅓ cup + 1 tablespoon milk (room temperature - I use 2%)

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 10

ciambellone classic italian cake easy italian cake

Ingredients

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2½ cups flour (pastry / cake flour)¼ teaspoon salt2 teaspoons baking powder1 cup sugar3 large eggs (room temperature)1 large egg yolk1-2 teaspoons vanilla¾ cup + 1 tablespoon vegetable oil (I use sunflower or corn oil)⅓ cup + 1 tablespoon milk (room temperature - I use 2%)

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Instructions

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Step 1

Pre-heat oven to 350F (180C). Grease and flour a 10 inch (25cm) bundt pan.

Step 2

In a large bowl whisk together the flour, baking powder and salt. Set aside.

Step 3

In the mixing bowl beat (speed #together the sugar, eggs, egg yolk and vanilla until light and fluffy, about 3-4 minutes. Drizzle in the oil while continuing to beat (speed #2), add the flour and milk and beat on speed #1 when almost combined raise the speed to #3 and beat approximately 2 minutes until smooth.

Step 4

Transfer the batter to the prepared ban and bake for approximately 40-45 minutes. Test with a toothpick for doneness. Let cool in the bundt pan before removing from the pan. Dust with powdered sugar before serving if desired. Enjoy!