Ciambellone

Instructions

Tap a step to mark it done

1. 1 Liberally grease a Bundt pan with butter, making sure to coat all of the ridges well. Dust with flour and tap out the excess. Alternatively, use a nonstick baking spray.
2. 2 In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter, oil, sugar, zest, and salt on medium speed until pale, light, and fluffy, about 4 minutes.
3. 3 Add the eggs, one at a time, beating well between each addition, about 1 minute. Pause a couple of times to scrape the bottom and sides of the bowl with a spatula.
4. 4 Add the cornstarch and half of the flour and beat on low speed just until combined. Pour in the milk and vanilla extract and mix until incorporated and stop the mixer. Add the rest of the flour and the baking powder. Switch to a spatula and fold the batter until it is smooth and no lumps of dry flour remain. The batter will be thick.
5. 5 Scrape the batter into the prepared pan. Use the spatula to spread the batter into an even layer and smooth the top. Bake until the cake is golden brown and a tester or thin skewer inserted into the center comes out clean, about 45 minutes.
6. 6 Set the pan on a wire rack and let cool for 15 minutes. Gently run a small offset spatula or a butter knife along the edges to loosen the cake from the pan. Place the wire rack upside down on top of the bundt pan. Flip the cake and the wire rack over so the cake pan is upside down on the rack. Carefully remove the pan from the cake. Let the cake cool completely before serving.
7. 7 Place the cake on a platter and dust it with powdered sugar. Store leftover cake covered at room temperature for up to 4 days. Love the recipe? Leave us stars and a comment below!