This is the perfect simple ciambella or ciambellone cake for breakfast or an afternoon tea or coffee break that is so easy to make you will never have an excuse not to bake one. Ciambella is a classic Italian ring-shaped cake made from flour, sugar, eggs and milk, and a few other simple ingredients you probably already have in your cupboard. This Italian breakfast cake is baked in a round bundt pan and the outcome is a moist, tall ciambella cake that tastes delicious. Ciambella is the perfect companion to go along with your morning cup of coffee or tea or for an afternoon break. Happy baking!
Equipment for making this ciambella recipe:
From start to finish the ciambella cake takes about an hour to make, including baking time. It is a very easy recipe
Here is a list of the ciambella cake ingredients you will need to have on hand.
Prep beforehand. Preheat the oven to 350° F | 180° C. Take your 10 in | 24-cm bundt pan and butter (or olive oil) (photo 1) and flour the bottom and sides (photo 2).
Sift the flour, baking powder, salt into a bowl (photo 3) and stir with a whisk (photo 4), and set aside.
Mix the batter. Place the eggs, sugar, vanilla and orange, and lemon zest into a large bowl with high sides (photo 5) and beat on high with an electric hand mixer until frothy and light (photo 6).
Now drizzle in the oil, still beating with an electric hand mixer on high speed. Alternate between adding the premixed flour mixture/ dry ingredients and the milk into the egg mixture with the other wet ingredients while beating with the hand mixer on low speed until you have added all the ingredients (photos 7 to 10).
In about 30 seconds you should have a smooth, velvety batter (photo 11).
Pour and bake. Pour the ciambella cake batter into the prepared pan (you can scrape the sides of the bowl with a spatula if needed) (photo 12) and sprinkle the pearl sugar over the top (photo 13).
Bake the sponge cake in the preheated oven on the middle rack for about 45 minutes. After 20-25 minutes check to see if the top is browning too much, if it is, lower the heat to 340°F | 170°C and continue baking.
Remove, cool, and top with sugar. The ciambella breakfast cake is ready when the small wooden skewer or toothpick inserted comes out dry and the top is golden brown. Remove from the oven and let the cake cool in the pan for 15 minutes before removing from the mold and placing the ciambella onto a wire rack to cool completely before serving (photo 14). You can add powdered sugar to the top of the bundt cake if desired before serving it in individual slices.
Try other Italian cakes:
You can store the ciambella Italian cake in an airtight container or a cake stand with cover for 2 or 3 days at room temperature.
Yes, ciambella can be frozen in an airtight container for up to 1 month. To use it, defrost slowly in the fridge and then leave out at room temperature and dust with powdered sugar before serving.
Tube pans are any pan that has a hollow tube in the center and is round. A bundt pan is a specific type of tube pan that has scalloped sides and is the right type of pan to use for this ciambellone recipe, which is a denser type of breakfast cake that will rise.