The Savory Bundt Cake is a rich and incredibly tasty rustic dish, with a soft and inviting texture, made even more delicious by a generous filling of cold cuts and cheese. It is a yeast-free rustic cake that can be prepared in just a few minutes by simply mixing all the ingredients in a bowl, pouring them into the mold, and finishing with whole eggs that make this cake particularly spring-like and suitable for the Easter period.
The version we offer you is particularly spectacular and tasty, reminiscent of the famous Casatiello from the Neapolitan tradition thanks to the addition of whole eggs on top, decorated with simple pasta crosses, but much faster because it uses instant yeast for savory preparations instead of brewer’s yeast. But beyond the festive appearance, this savory bundt cake is perfect at any time of the year with or without whole eggs on top. Its secret, in fact, is a simple and quick dough to make thanks to the use of yogurt, which gives moisture and softness, and instant yeast for savory preparations, which allows us to skip the long rising times typical of doughs with brewer’s yeast. The result is a tall, soft, and perfectly moist rustic cake that releases an irresistible aroma already while baking, thanks to the cold cuts and cheeses that enrich it, making it irresistible!
The process is really within everyone’s reach:
Mix the eggs with the oil and yogurt. Then incorporate the dry ingredients: flour, grated Pecorino cheese, and sifted instant yeast, and finally salami, cooked ham, and provolone, gently mixing everything together. Pour the batter into the bundt cake mold, place the well-washed whole eggs on top, and bake at 338°F for 30 minutes. Meanwhile, prepare a simple dough of water, flour, and oil to form small rolls that will be applied to the eggs halfway through baking.
Bake for another 30 minutes until well-cooked and golden.
The beauty of this savory bundt cake is that, in addition to being easy and quick, it’s also a great way to use up leftovers. We used provolone, salami, and cooked ham, but you can replace them with many other types of cold cuts and cheeses or even prepare a vegetarian version with vegetables like zucchini, peas, mushrooms, peppers, etc.
Perfect for lunch and dinner, for aperitifs, buffets, picnics, and even as a packed lunch for school and work, this savory bundt cake is versatile and practical because it can be prepared in advance and kept for up to 3 days!
Ready to discover the precise doses and detailed steps to make this wonder? Follow us in the kitchen!
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Easter
Ingredients to Prepare the Savory Bundt Cake
- 2 1/2 cups all-purpose flour
- 5 eggs
- 1/2 cup vegetable oil
- 2/3 cup yogurt
- 2 3/4 oz Pecorino cheese
- 7 oz salami
- 5 1/4 oz provolone cheese
- 3 1/2 oz cooked ham
- 1 packet instant yeast for savory preparations
- salt
- 3 tablespoons all-purpose flour
- 2 tablespoons water
- 1 tablespoon sunflower oil
Tools to Prepare the Savory Bundt Cake
- Bowl
- Electric Whisks
- Spatulas
- Bundt Cake Pan
- Ovens
How to Prepare the Savory Bundt Cake
To prepare the savory bundt cake, first crack two eggs into a bowl and beat them with electric whisks for a few minutes. Alternatively, you can also use a stand mixer.
Add the oil gradually and the yogurt and continue to mix.
Then add the grated Pecorino cheese and sifted flour with the yeast and mix the batter using a spatula.
Cut the salami, cooked ham, and provolone into cubes and add them to the batter, incorporating them well with the other ingredients.
Pour the batter into a greased and floured bundt cake pan with a diameter of 9.5 inches and place the remaining three well-washed and dried eggs on top, pressing them slightly. Bake in the preheated oven at 338°F for 30 minutes.
Meanwhile, prepare the crosses to be placed on the eggs by mixing flour with water and oil in a bowl. Form a dough and divide it into six parts to make six small rolls. Remove the bundt cake from the oven and place two rolls on each egg to form crosses. Bake the cake again for another 30 minutes or until golden and well-cooked. (Check for doneness with a toothpick, which should come out completely dry.)
Remove the savory bundt cake from the oven, let it cool slightly, then unmold it onto a serving plate and serve sliced.
Storage, Variations, and Tips
This savory bundt cake stays soft for 2-3 days at room temperature, well-covered with plastic wrap or under a cake dome. If it’s very hot, it’s better to store it in the refrigerator, always well-covered, and take it out half an hour before serving. You can also freeze it, whole or in slices. To defrost, leave it at room temperature for a few hours or briefly pass it in the oven at low temperature.
Tasty Variations:
Cheese: Get creative! You can replace provolone with scamorza (even smoked), Emmental, Fontina, or add well-drained mozzarella cubes.
Cold Cuts: Instead of salami or ham, try with diced mortadella, smoked bacon, guanciale, speck, or frankfurters.
Vegetarian: Omit the cold cuts and enrich with pitted black or green olives, chopped sun-dried tomatoes in oil, diced sautéed zucchini or peppers, corn, or sautéed mushrooms.
Extra Flavor: Add a mix of fresh herbs (rosemary, sage, thyme) or a teaspoon of sweet or smoked paprika to the batter.
Tasty Variations:
Cheese: Get creative! You can replace provolone with scamorza (even smoked), Emmental, Fontina, or add well-drained mozzarella cubes.
Cold Cuts: Instead of salami or ham, try with diced mortadella, smoked bacon, guanciale, speck, or frankfurters.
Vegetarian: Omit the cold cuts and enrich with pitted black or green olives, chopped sun-dried tomatoes in oil, diced sautéed zucchini or peppers, corn, or sautéed mushrooms.
Extra Flavor: Add a mix of fresh herbs (rosemary, sage, thyme) or a teaspoon of sweet or smoked paprika to the batter.
Tips:
Ingredients at Room Temperature: Room temperature eggs and yogurt help achieve a more homogeneous batter and better rising.
Don’t Overwork the Batter: Once the flour is added, mix just enough to combine the ingredients. Overworking it may make it less fluffy.
Well-Greased Mold: It’s crucial for unmolding the cake without sticking, especially due to the melting cheese.
The Crosses: If you don’t want to make the crosses, you can simply leave the eggs undecorated or brush the cake’s surface (around the eggs) with a beaten yolk before the last half hour of baking for a more golden color.
FAQ (Frequently Asked Questions)
Can I prepare it in advance?
Absolutely yes! In fact, it’s even better made the day before because the flavors have time to blend better. Then store it as indicated in the “storage” section.
I don’t have a bundt cake pan, can I use another one?
Sure! You can use a loaf pan (you may need to slightly increase the baking time, always do the toothpick test) or even a regular round cake pan (8.5-9.5-inch diameter).
Can I omit the whole eggs on top?
Yes, if you don’t like them or want a simpler version, you can omit them. The cake will still be delicious! In this case, bake it for about 50-60 minutes in total, always doing the toothpick test.
Can I use another type of oil?
Yes, you can use olive oil (preferably mild to not overpower the other flavors) or another vegetable oil of your choice.
Is instant yeast mandatory?
For this specific recipe yes, because it does not involve rising times. If you wanted to use brewer’s yeast, you would need to completely adapt the recipe and plan one or more rising phases, so we do not recommend it.
