An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (12)
Classic Italian Bundt Cake/Ciambellone
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 10%
CARBS 43G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC22G OTHER19G TOTAL SUGAR
FAT 21G50% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, tender Italian bundt cake (ciambellone) with a simple vanilla flavor, perfect with morning coffee or afternoon tea. A light, simple cake ideal for casual occasions.
dessertitalianbaked good🔥 ovenvegetarian
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 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%)
At a glance
PER SERVING · TIME 60M
CAL 19%·PRO 10%
CARBS 43G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC22G OTHER19G TOTAL SUGAR
FAT 21G50% OF CAL
3G SAT18G 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
- 15m
- Cook
- 45m
- Sodium
- 83mg
- Total sugar
- 19g
- Added sugar
- ≥19g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 25mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 83MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.