When I don’t know what to cook and have some leftovers in the fridge, I make this Savory Bundt Cake, cooked in an air fryer… it’s my dinner or lunch saver! It’s a versatile and super tasty dish, and you can have fun with the filling using whatever you have in the fridge and prefer: cold cuts, cheese, vegetables, olives, mushrooms, and pickled artichokes. You can customize it according to your taste and your family’s preferences. Besides being a “fridge-cleaning” and “anti-waste” recipe like the Air Fryer Bread Muffin, the Savory Bundt Cake is perfect for an appetizer, a buffet, or even as a snack during a get-together with friends and why not… even as a snack.

The Savory Bundt Cake is delicious both hot and cold, so you can prepare it in advance and enjoy it at any time, even for an outing or a picnic, like these Savory Muffins in Air Fryer. For this recipe, I added cow’s ricotta to the dough, which made the cake even softer and moister. Try it, and you’ll see how it becomes a must on your table! Ready to start cooking? Let’s go!

And if you don’t have an air fryer, at the end of the recipe, you’ll find instructions for oven baking.

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Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 24 cm bundt pan
Cooking methods: Air Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients

Ingredients for a 22/24 cm pan

2 cups cups all-purpose flour
2 eggs
1 cup cups cow's ricotta
7 tbsps tbsps sunflower seed oil
2 tbsps tbsps milk
0.35 oz oz instant yeast for savory preparations
2 tbsps tbsps pecorino romano (or Grana Padano or Parmesan)
to taste salt and pepper
2.8 oz oz pitted olives (black sliced)
2.8 oz oz pickled artichokes
2.5 oz oz sun-dried tomatoes in oil
1.8 oz oz Asiago cheese
3.5 oz oz smoked bacon (cubed)
3.5 oz oz Piccadilly tomatoes (or cherry tomatoes)

Tools

2 Bowls
1 Sieve
1 Electric whisk
1 Spatula
1 Bundt pan aluminum 22/24 cm
1 Air fryer

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Steps

Prepare all the ingredients needed to fill the cake in a bowl, then cut the tomato in half, slice the olives, chop the sun-dried tomatoes, dice the Asiago cheese, and slice the pickled artichokes or the cold cuts you have chosen.
In another larger bowl, beat the eggs with the grated Pecorino cheese and a pinch of salt using electric whisks. Gradually add the sunflower oil while continuing to mix until the mixture becomes light and fluffy.
Add the well-drained cow’s ricotta.
Continue mixing with the whisks.
Incorporate the milk and mix for another minute.
Season with pepper to taste and fold in the sifted flour and yeast using a spatula or wooden spoon, mixing gently from top to bottom.
Now add the filling and mix well.
Pour the cake batter into a well-buttered and floured pan.
Preheat the air fryer for a couple of minutes and place the pan on the grid. Cook at 320°F for 35 minutes or until the surface is golden. Always perform the toothpick test to check if it comes out dry.
Remove from the fryer and let it cool for 5-10 minutes.
Let it cool for a few more minutes before slicing and serving.