An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Brown Sugar Bundt Cake
NUTRITION · PER SERVING65M COOK
CAL 22%·PRO 10%
CARBS 62G57% OF CAL
1G FIBER0G ADDED0G INTRINSIC26G OTHER35G TOTAL SUGAR
FAT 21G43% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender bundt cake with brown sugar and hazelnuts, versatile enough for brunch, snack time, or dessert. Simple, comforting, and perfect with coffee or tea.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2½ cups cake/pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt*
- ½ cup chopped nuts (optional) hazelnuts, walnuts or pecans
- 1 cup butter (softened)*
- 1¾ cups light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- 1 cup buttermilk or plain yogurt (room temperature)
- 2-3 tablespoons powdered/icing sugar for dusting the cake (optional)
At a glance
PER SERVING · TIME 65M
CAL 22%·PRO 10%
CARBS 62G57% OF CAL
1G FIBER0G ADDED0G INTRINSIC26G OTHER35G TOTAL SUGAR
FAT 21G43% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 236mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.