Morning Bundt Cake

Name: Morning Bundt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: Wheat starch (wheat starch) 1.1 cups; Type 00 flour 1 ¼ cup; Baking powder 2 tsp; Fine salt to taste; Butter 8 ½ tbsp; Whole milk at room temperature 0.8 cup; Orange peel 1; Egg yolks 1; Eggs 1; Sugar 0.6 cup; Powdered sugar to taste; Cinnamon powder to taste

it br es fr de

203

Calories per serving

Vegetarian

Energy Kcal 203
Carbohydrates g 42.8
of which sugars g 16.2
Protein g 3.5
Fats g 1.9
of which saturated fat g 0.83
Fiber g 0.5
Cholesterol mg 50
Sodium mg 99

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 10
Cost: Very low

PRESENTATION

Morning cake, or ciambellone as it’s called in Italy, is this classic breakfast cake you find in homes all over the country. And you know what? People really, really love how soft and moist it is. Even the lighter "all’acqua" version—without butter and milk—is a hit. It’s got that comforting vibe—slice it on a hectic weekday or a lazy Sunday, and it fills the air with a warm, inviting aroma. So, so good.

Italians usually have it with coffee, tea, or milk. Perfect for a quick bite before the day gets crazy. Honestly, there's something special about spreading jam or marmalade on a tender slice, especially when it is warm. Every region puts its own twist on it, but the heart of this breakfast cake stays the same: simple ingredients, fluffy texture, and a taste that feels like home—really comforting stuff.

In an Italian kitchen, a coffee cake like ciambellone isn't just a breakfast thing—it's perfect for a snack or brunch with friends. The "all’acqua" version is super, super popular because it’s light and soft without being heavy. You can totally enjoy a piece (or two) without feeling weighed down. Plain or topped with sweet jam, its mild flavor makes it easy to pair with almost anything. And listen, some folks add a touch of lemon zest or cinnamon for extra flavor, but even the basic version is a hit.

This quick breakfast cake is awesome to bake ahead, ensuring it’s ready whenever someone wants a snack. Keeps well over a few days—stays soft and tasty as the first slice. So, whether you call it a simple coffee cake or a brunch cake, ciambellone brings that Italian warmth to any morning. For real, it’s like having a piece of Italy at home.

INGREDIENTS

203

Calories per serving

Ingredients for a 9-inch diameter mold: Wheat starch 1.1 cups (150 g) - (wheat starch); Type 00 flour 1 ¼ cup (150 g); Baking powder 2 tsp (10 g); Fine salt to taste; Butter 8 ½ tbsp (120 g); Whole milk 0.8 cup (200 ml) - at room temperature; Orange peel 1; Egg yolks 1; Eggs 1; Sugar 0.6 cup (120 g)

for garnish: Powdered sugar to taste; Cinnamon powder to taste

Preparation

How to prepare Morning Bundt Cake

To make the morning cake, start by sifting the potato starch 1 along with the flour 2 and baking powder 3 into a large bowl.

Grate the zest of an orange, which will be used to flavor the batter 4. Separately, in another bowl, place the softened butter cut into pieces, add the sugar 5, and beat the mixture with an electric mixer to obtain a cream 6.

At this point, add the whole egg and the room temperature yolk 7, and a pinch of salt. Continue beating the mixture, and with the mixer still running, slowly pour in the room temperature milk 8. Gradually add the dry ingredients to the egg and butter mixture, using a spoon 9.

Then mix with the electric mixer until you get a smooth, lump-free batter 10. Take a bundt cake mold with a diameter of 9 inches and height of 4 inches, grease the bottom and sides of the mold with a pastry brush 11 to ensure all surfaces are well greased, a crucial step if using a decorated mold like we used. Finally, dust the entire surface of the mold with flour 12.

Pour the batter into the pan 13 and level the surface with a spatula or the back of a spoon. Bake the morning cake in a preheated static oven at 340°F for 40 minutes. Once cooked, remove the cake from the oven 14 and let it cool before turning it out onto a wire rack 15.

In a small bowl, mix the powdered sugar with ground cinnamon 16, then dust the aroma mixture over the cake 17. Your morning bundt cake is ready to be enjoyed for breakfast 18!