The quick savory bundt cake is a perfect savory pie for when you have little time but want to make something tasty. It’s ideal for buffets, appetizers, impromptu dinners, as a Christmas starter or on special occasions. This recipe is one of those smart dinner savers that always come in handy in the kitchen: few ingredients, no kneading machines, zero rising times, and a guaranteed and tested result.
The base of this quick savory bundt cake with instant yeast is prepared in a few minutes. Just mix the ingredients and it’s ready to bake in no time. All you need is a bowl and electric whisks to prepare this bundt cake with cold cuts and cheese: I am sure you will like it because it is very soft, not dry at all, and full of flavor.
It is also a great fridge-cleaning recipe. You can customize the filling as you like or with what you have at home. I preferred to season it simply with cooked ham, marinated mushrooms, and a mix of cheeses I had in the fridge. You can use the cold cuts and cheeses you like best. If you like strong flavors, I recommend using bacon, speck, coppa, prosciutto crudo, or salami. For cheeses, feel free to use scamorza, provola, caciotta, or other semi-aged more flavorful ones. I do not recommend using mozzarella or fiordilatte because they are too watery: they would moisten the dough too much and the cake might not bake well.
You can enrich the dough also with olives, sautéed zucchini, or aromatic herbs, transforming the same base into a thousand different variations depending on what you have in the fridge.
This rustic bundt cake is suitable for a thousand different situations: you can serve it as an appetizer, as a savory snack, for a picnic, for a packed lunch along with homemade focaccia, or as a tasty alternative to bread during an informal dinner. It is excellent warm or at room temperature. It’s perfect to prepare in advance when you have guests or when you need a quick and foolproof recipe.
I used a 22 cm bundt cake mold, like those used for casatiello. If you don’t have it, you can use a 22 cm cake pan. For an even more special appetizer, you can use the same dough to make delicious savory muffins in individual molds.
Well, now let’s move on to the recipe and see together how to prepare this quick savory bundt cake with cold cuts and cheese. At the end of the recipe, you will also find the method for the quick savory bundt cake with Bimby.
Now I’ll leave you with some recipes that you might like and then let’s get cooking!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 468.41 (Kcal)
- Carbohydrates 40.09 (g) of which sugars 4.26 (g)
- Proteins 18.64 (g)
- Fat 26.88 (g) of which saturated 8.62 (g)of which unsaturated 15.07 (g)
- Fibers 1.52 (g)
- Sodium 1,645.22 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare the Quick Savory Bundt Cake
- 4 eggs
- 3.25 cups all-purpose flour
- 0.5 cups pecorino romano (grated)
- 0.5 cups sunflower oil
- 0.5 cups milk
- 2 tsp salt (level)
- 1 tsp sugar
- 6.5 oz cooked ham (diced or mixed cold cuts)
- 5.5 oz cheese (Scamorza, Emmental, Asiago, provolone, caciotta, etc.)
- 3.5 oz marinated mushrooms
- 1 packet instant yeast for savory preparations
- to taste butter (to grease the mold)
Tools to Prepare the Quick Savory Bundt Cake
- Bundt Cake Mold 22 cm
- Electric Whisks
- Bowl
- Knives
- Cutting Board
Steps to Prepare the Quick Savory Bundt Cake
Let’s see together all the steps to prepare this easy rustic bundt cake. I’ll put the traditional method first and then the Bimby method.
Before starting the preparation of the rustic bundt cake, cut the cold cuts and cheeses and set them aside.
In a bowl, place the eggs and oil.
Blend with the electric whisks to mix the ingredients.
Add the milk and mix.
Add the grated cheese,
the two teaspoons of salt, one teaspoon of sugar. Mix with the whisks.
Add the flour in several batches and, finally, the instant yeast for savory preparations. Mix again.
You will get a thick and creamy mixture.
Add the cold cuts and cheeses cut into pieces. In my case, I also added marinated mushrooms. Leave a handful aside to sprinkle on top. Mix with a spatula or wooden spoon to distribute them well in the dough.
Butter and flour a 22 cm diameter bundt cake mold.
Pour the mixture into the mold and level the surface with a spoon or spatula. Sprinkle the surface with the cold cuts and cheeses you set aside. Bake in a preheated static oven at 356°F (180°C) for about 50 minutes.
The surface should be well browned. When the bundt cake is ready, take it out of the oven, let it cool for a few minutes, and then enjoy its goodness!
You can also prepare the quick savory bundt cake with Bimby. Let’s see together the various steps. Cut the cold cuts and cheeses and set them aside.
In the Bimby bowl, place the eggs and oil: 2 min. speed 4.
Add the milk: 30 sec. speed 4.
Add the grated cheese, flour, and sifted yeast: 1 min. speed 4.
Add the cold cuts and cheeses: 40 sec. Counterclockwise speed 2.
Butter and flour a 22 cm diameter bundt cake mold, pour the mixture, level it with a spoon, and bake in a preheated static oven at 356°F (180°C) for about 50 minutes. The surface of the bundt cake should be well browned.
Once ready, remove it from the oven, let it cool for ten minutes, and then enjoy it warm or at room temperature.
Storage, Tips, Variations
– The savory bundt cake can be stored for 2-3 days in a container or covered with plastic wrap to prevent it from drying out. For more safety, store it in the refrigerator and lightly heat it before eating.
– It can also be frozen: in this case, slice it and wrap each slice in plastic wrap. You can then thaw the slices you need in the oven or microwave with the defrost function.
– If you don’t have electric whisks, you can also prepare it with a hand whisk: the result will not change.
FAQ (Frequently Asked Questions)
Can I replace pecorino romano with another cheese?Yes, you can use parmesan, grana, or a mix of grated cheeses.
If I don’t have instant yeast for savory preparations, what can I use?
If you have baking powder for sweets at home, you can use that. It’s the exact same thing. Make sure it’s not vanilla-flavored.
Can I use different cold cuts and cheeses from the recipe?
Of course, you can use the cheeses and cold cuts you prefer. The important thing is to maintain the total quantity provided by the recipe. You can also add well-drained pickled vegetables, pitted green olives, or black olives.
Can I add spices or aromatic herbs?
Yes, of course, you can flavor the bundt cake with the spices and herbs you like best.
Can I replace sunflower oil with olive oil?
Yes, but choose an olive oil with a delicate flavor. An oil with too strong a taste would compromise the flavor of the bundt cake.
Can I make this recipe if I don’t have a bundt cake mold?
Sure, you can use a cake pan with a diameter of 22-24 cm. A loaf pan filled 2/3 full will also work. If you have leftover dough, fill some baking cups to create savory muffins.
