Bisnonna Datillo’s Strawberry Anisette Bundt Cake
My Bisnonna Datillo’s Strawberry Anisette Bundt Cake is a nostalgic recipe that features classic Italian flavors. In classic Mila fashion, I put my own boujee spin with Aperol macerated Strawberries and it is the PERFECT summer cake!
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00:00 Introduction
00:19 This is my Bisnonna’s Cake
03:03 Ingredients
05:14 Butter the Pan
05:30 Combine the Dry Ingredients
05:51 Combine the Wet Ingredients
06:36 Combine all of the Ingredients
07:03 Baking Instructions
07:23 Strawberry Topping
07:40 Remove the Cake
07:54 Plating
08:09 Let’s try it!
08:44 My drunk-uncle-wedding-cake-story
11:37 Thanks for watching!
Bisnonna Datillo’s Strawberry Anisette Bundt Cake | Mila Martinico
PREP TIME
15 MINUTES
COOK TIME
50 MINUTES
TOTAL TIME
65 MINUTES
SERVINGS
12
INGREDIENTS
Cake Crust:
2 Tbsp Softened Butter
1/4 cup of Granulated Sugar
Bundt Cake:
3 Cups of All Purpose Flour
1 ¼ cups of Granulated Sugar
1 Cup of Whole Milk
1 Lemon (1/3 cup of Lemon Juice)
1 Tsp of Anisette Extract (Anise)
2 Tsp of Vanilla
1 Tbsp of Baking Powder
1/2 Tsp of Salt
3/4 cup of Olive Oil
3 Eggs
Strawberry Topping:
2 Pints of Strawberries
6 oz of Aperol
1/2 cup of Sugar
1 Tbsp of Vanilla
DIRECTIONS
Prepare the Bundt Pan:
In a bundt cake pan, spread 2 Tablespoons of softened butter, making sure to get into the creases well.
Sprinkle 1/4 cup of granulated sugar and tap your pan out over a baking sheet until your pan is thoroughly covered.
Set your pan to the side and heat your oven to 350º.
Prepare the Cake:
Into a large bowl, add 3 cups of All Purpose Flour, 1/2 teaspoon of Salt, 1 Tablespoon of Baking Powder and 1 ¼ cups of Granulated Sugar.
Whisk together until combined.
To a small bowl, add your 1 cup of Whole Milk, 2 Teaspoons of Vanilla and 1 Teaspoon of Anisette Extract.
To your mixture, crack in 3 eggs, 3/4 cup of Extra Virgin Olive Oil.
Roll your lemon out on the counter to get the juices flowing and cut in half. Juice your lemon and add 1/3 cup of lemon juice to your bowl.
Whisk your wet ingredients thoroughly until combined.
In your dry ingredient bowl, make a well in the center and pour in your wet ingredients.
Take your spatula around the edges to fold your ingredients into each other. Gently stir until combined. You want to be careful not to over mix.
Pour your cake batter into your prepared pan.
Bake for 50 minutes until golden brown.
Let your cake cool for 15-20 minutes. Take a knife around the edges and flip upside down onto a serving platter.
Prepare the Strawberry Topping:
Cut up 2 pints of fresh Strawberries into quarters.
In a bowl, add 1/2 cup of granulated sugar to your strawberries.
Pour in 1 Tablespoon of Vanilla and 6 oz of Aperol.
Stir your strawberries with a spoon until they’re completely covered the mixture and let them sit to macerate.
When you’re ready to serve, I like to slice and put an individual helping of strawberries and powdered sugar on top in order to ensure that the cake does not get mushy.
Buon Appetito!
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