Ciambella del Mattino (Morning Bundt Cake)
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Ciambella del Mattino (Morning Bundt Cake)
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A recipe for Ciambella del Mattino (Morning Bundt Cake) from the cookbook, Authentic Italian Desserts.
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Ingredients
- 2 cups all-purpose flour plus 2 tablespoons
- salt pinch
- 1 1/2 teaspoons baking powder
- 3 egg at room temperature, large
- 1 1/3 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup milk plus 2 tablespoons
- 1 1/2 tablespoons 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.
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