Today, let’s enjoy together a beautiful and, above all, tasty Savory Bundt Cake with Vegetables and Cheese. Soft, flavorful, aromatic, a real temptation!
If there’s a rustic dish that I often prepare at home, it’s this savory bundt cake or savory large bundt. It’s one of my signature dishes to which I’ve made numerous appreciated variations over the years!
Last time, if you remember, I proposed a zucchini bundt cake with cooked ham and cheese. Many, however, asked me for a vegetarian version, so today I offer you a slice of this bundt cake with zucchini, bell peppers, and two types of cheeses, which have given this preparation even more flavor.
It can be prepared for any occasion and personalized in a thousand ways using the ingredients we love most. For example, instead of zucchini and bell peppers, we can use the seasonal vegetables we love most, like broccoli, peas, turnips, chicory.
At the end, you’ll find all the useful tips for making this recipe and some variations so you can get creative in the kitchen!
But when should we eat the savory large bundt? At lunch, dinner, as an appetizer…?
The savory bundt cake is a really simple and quick rustic dish to make and can be eaten at any time of the day. At lunch/dinner accompanied by a nice salad (it’s perfect to pack in your lunchbox if you eat out).
Great also served during aperitifs and buffets, or during parties and celebrations, like Christmas or Easter. It’s versatile and fits every occasion and all seasons!
Let’s see now how to prepare it together!
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- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium whole)
- 5.3 oz vegetable oil (or olive oil as long as it's delicate and light)
- 0.85 cup water (or milk)
- 10.6 oz flour (0, or 00 if unavailable)
- 1 packet instant yeast for savory preparations (not brewer's yeast)
- Half teaspoon salt
- 4.6 oz zucchini
- 4.6 oz bell peppers
- Half onion
- 1 tablespoon capers
- 1 teaspoon dried oregano
- as needed salt (to season the vegetables)
- 3.5 oz cheese (Gouda or other)
- 3.5 oz cheese (Emmental or other of choice)
- 1 tablespoon rice vinegar
- 1 San Marzano tomato
- grated Parmesan (about 4 tablespoons)
- breadcrumbs (about 4 tablespoons)
Tools
- Bowls
- Cutting board
- Spatula
- Pan
- Bundt pan
- Sieve
- Hand whisk
Steps
First, wash the vegetables well and cut them all into very small pieces, please. Also, chop one tomato into pieces.
Slice half an onion and then take a pan, pour a couple of tablespoons of olive oil at the bottom, and sauté the onion over low heat.
Then add the chopped vegetables and after a couple of minutes, a tablespoon of rice vinegar (only if you like).
Adjust the salt, add a tablespoon of capers, and a sprinkle of oregano, and continue cooking for just about ten more minutes, no more.
Then turn off the stove and pour all the vegetables into a sieve because they need to release the liquids retained during cooking.
Now take a bowl, crack 4 medium whole eggs into it, beat them with a hand whisk for a few moments, then add the vegetable oil and mix.
Pour the water (or milk if you prefer) and finally, using a sieve, incorporate flour and instant yeast for savory cakes (not to be confused with brewer’s yeast).
Mix well and at that point, you’ll need to add the well-drained vegetables and the cheeses previously cut into small pieces.
If you want, you can also use different cheeses than the ones I chose, but not mozzarella, which releases liquids during cooking, risking making the bundt too moist.
Mix well with a spatula and then take a 24 cm bundt pan which you should grease well with oil or butter.
In a small bowl, pour some grated Parmesan and some breadcrumbs, just a couple of tablespoons for each ingredient.
Mix and then coat the entire mold with this mixture. It will help the bundt detach perfectly and make it crunchy and delicious.
If you’ve put too much, don’t worry, shake the mold onto a plate to remove the excess, and don’t throw it away because we’ll also sprinkle it on the surface of the bundt.
Pour the entire mixture into the mold and then sprinkle the surface with breadcrumbs and Parmesan using a teaspoon.
You’ll see, once cooked, a delicious crust will form on the surface that will win everyone over!
Cook the bundt cake in a preheated static oven at 340°F for about 50 minutes.
Cooking time varies from oven to oven, so after 50 minutes, check with a toothpick, and if it’s dry, take the savory cake out, otherwise continue for another 5-10 minutes.
Once ready, take it out of the oven and let it cool in the mold for about 30-40 minutes.
Then gently remove the mold and place the savory bundt cake on a rack.
This operation should be done every time you bake preparations (both sweet and savory) that absorb moisture to make it easier for it to evaporate and make the product drier.
If you want to enjoy the savory bundt cake while it’s still warm and melting, be careful when you take it out of the oven, and if you have a springform pan available, use that, it’s safer!
Finally, your beautiful and delicious savory bundt cake with zucchini, bell peppers, and cheese is ready to be enjoyed! It will be a great success!
I hope you feel like trying it! Let me know in the comments what you think, and come back soon to visit me!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ
How long does the savory bundt cake keep?
The savory bundt cake stays soft and moist for days, as long as you cover it with a dome or put it in a food bag. It’s better to avoid aluminum foil.
If it’s particularly hot in the house, I recommend putting it in the fridge and maybe reheating it in the microwave for just ten seconds to enjoy it warm, not cold from the fridge.
We can also freeze it to enjoy controlled portions and avoid unnecessary waste.
In this case, I recommend slicing it and placing the slices in an airtight container.
To prevent the slices from sticking to each other, separate them with pieces of parchment paper. This way, you can thaw only what you intend to consume. Just leave them at room temperature, and in about an hour, they are ready to be enjoyed!
Of course, as always specified, once you thaw a food item, you cannot freeze it again. Likewise, if you used ingredients for this bundt cake that were in the freezer, you cannot freeze it; it must be consumed within a few days.I don’t have yeast for savory cakes at home, can I use brewer’s yeast?
No, to make this savory bundt cake, you need instant yeast. Brewer’s yeast requires rising times that are not typical of this preparation. At most, you can use a packet of cake yeast, but it must not be vanilla-flavored.
How can I replace the vegetables you used?
The savory bundt cake can be filled using the vegetables we like the most.
Mushrooms, bell peppers, zucchini, eggplants, broccoli, asparagus, peas, spinach, turnips, chicory.
The important thing is that before proceeding with the preparation of the dough, we need to cook the vegetables just as we did in this case with zucchini and bell peppers.
Both fresh and frozen can be used.
In the first case, they need to be washed, cut, and cooked (in a pan with oil, garlic, or onion, and spices to taste, or boiled). Frozen ones should be cooked without thawing.
In both cases, once cooked, the vegetables should be well drained and chopped if too large.
