Ciambella del Mattino (Morning Bundt Cake)
A recipe for Ciambella del Mattino (Morning Bundt Cake) from the cookbook, Authentic Italian Desserts.
Servings 1 (9 inch) Cake
Ingredients
- 2 cups plus 2 tablespoons (218 grams) all-purpose flour
- Pinch of salt
- 1 1/2 teaspoons (6 grams) baking powder
- 3 large eggs at room temperature
- 1 1/3 cups (256 grams) granulated sugar
- 1 cup (240 milliliters) vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons (210 milliliters) milk
- 1 1/2 tablespoons (11 grams) unsweetened cocoa powder
- Powdered sugar optional
Instructions
- Preheat oven to 350˚F (177˚C), then grease and flour a 9-inch (23-centimeter) Bundt pan.
- In a medium bowl, whisk together the flour, salt and baking powder.
- In a large bowl, beat the eggs and granulated sugar for approximately 5 minutes, until light and fluffy. Slowly add the vegetable oil and vanilla, beating to combine. Then, add the flour mixture a little at a time, beating between additions. Add the milk and beat to combine.
- Pour two-thirds of the cake batter into the prepared pan. Add the cocoa powder to the remaining one-third of the batter and stir until well combined.
- Spoon the cocoa batter on top of the plain batter and swirl lightly with the tip of a knife. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely and dust it with powdered sugar (if using) before serving.