Classic Italian Bundt Cake/Ciambellone

Name: Classic Italian Bundt Cake/Ciambellone
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Cuisine: Italian
Ingredients: 2 ½ cup Cake Flour (2½ cups flour (pastry / cake flour)); ¼ tsp Table Salt (¼ teaspoon salt); 2 tsp Baking Powder (2 teaspoons baking powder); 1 cup Granulated Sugar (1 cup sugar); 3 pieces Egg (3 large eggs (room temperature)); 1 piece Egg Yolks (1 large egg yolk); 1 tsp Vanilla (1-2 teaspoons vanilla — up to 2); ¾ cup Vegetable Oil (¾ cup + 1 tablespoon vegetable oil (I use sunflower or corn oil)); ⅓ cup Whole Milk (⅓ cup + 1 tablespoon milk (room temperature - I use 2%))

Classic Italian Bundt Cake/Ciambellone - Breakfast,Dessert,Snack (Italian)

60 minItalian

Servings10

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Vegetarian
Pescatarian
Halal

Steps

1Pre-heat oven to 350F (180C). Grease and flour a 10 inch (25cm) bundt pan.
2In a large bowl whisk together the flour, baking powder and salt. Set aside.
3In the mixing bowl beat (speed #3) 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.
4Transfer 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!