Are you a fan of delicious savory treats? Then don’t miss this fantastic broccoli and sausage bundt cake with smoked provola.
It’s incredibly soft, fragrant, tasty, and truly delicious.
If you’ve been following me for a while, you already know that one of my specialties is savory bundt cakes, which I often prepare for various occasions.
Over the years, I’ve had fun creating many versions, each more delightful than the last, to try and satisfy everyone’s tastes!
The one I’m proposing today is a really tasty savory bundt cake with broccoli, sausage, and provola.
It can be personalized in many ways using the ingredients we like the most or those we have in the fridge.
For example, instead of broccoli, we can choose other vegetables like peas, turnips, chicory, chard, mushrooms. Or, even if not exactly in season, zucchini or peppers.
If you prefer it in a vegetarian version, you can omit the sausage and use only broccoli and provola, which can be replaced with your favorite cheese.
I usually advise my loyal readers not to make changes to the proposed recipes, to ensure the final result is the same.
However, this is one of those cases where changing the ingredients used for the filling of the rustic bundt cake does not pose risks but only results in a different taste.
If you missed the last two versions published, I recommend taking a look.
You’ll find a zucchini bundt cake with ham and cheese and a vegetarian version with peppers.
Have you ever wondered when is the best time to serve a rustic bundt cake?
If your answer is yes, it’s normal, as this preparation can truly be served in various situations.
The perfect dish to bring to the table during buffets, appetizers, or starters, for parties and occasions, like Christmas or Easter. But also for a quick and delicious lunch/dinner.
The ideal solution for the lunch box of those who eat outside the home or if we need to enjoy a nice picnic or a day at the beach with friends.
In short, savory bundt cakes or rustic bundt cakes are the ace up your sleeve that will change your life on various occasions!
They know no season and can be prepared whenever you feel like it!
You’ll just have fun choosing a different filling to make them more and more delicious.
At the end, you’ll find all the useful tips for executing this recipe and some variations so you can get creative in the kitchen!
Now let’s see together how to prepare a nice rustic bundt cake with broccoli and sausage!
But first, take a look at these proposals:
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10-12 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz broccoli (fresh or frozen. Weight after cooking)
- 1 lb lbs sausages (pork or chicken or mixed)
- 7 oz smoked provola
- 4 eggs (medium whole)
- 5.3 oz vegetable oil (or olive oil as long as it's delicate and light)
- 1 cup cups water (or milk if you prefer)
- 10.5 oz all-purpose flour (all-purpose flour works too)
- 1 packet instant leavening agent for gluten-free savory preparations
- 2 tablespoons grated parmesan cheese
- 2 tablespoons breadcrumbs
Tools
- Bowl
- Frying Pan
- Bundt Cake Pan
- Ladle
- Sieve
- Hand Whisk
Steps
First of all, let’s start by cleaning the broccoli if you decide to get it fresh; otherwise, you can use the frozen kind and proceed directly to cooking.
Remove the leaves and divide the broccoli into florets, discarding the tougher parts.
Place the broccoli florets in a bowl, cover with water, and add a tablespoon of salt or baking soda.
This step helps to remove impurities and any insects present.
After a few minutes, rinse thoroughly under water. Fill a saucepan with water and bring to a boil.
Drop the broccoli in, salt, and cook for about 10 minutes. Then drain well and set aside.
Now let’s move on to cooking the sausages. Remove the casing and crumble them with your hands into a pan.
Cook over low heat without adding oil. Then add the broccoli and dress with a drizzle of olive oil.
Sauté in the pan for just a few minutes to blend the flavors and add, if you like, a pinch of chili pepper or black pepper.
Set aside and proceed with the preparation.
In a large bowl, crack the whole eggs. Beat them for just a minute with a hand whisk or, if you prefer, an electric mixer.
First pour in the vegetable oil (or light olive oil) and then the water or milk if you prefer. Mix continually with the hand whisk.
Finally, incorporate the flour and the instant leavening agent for savory cakes (not yeast, be careful!) using a sieve.
I usually don’t add salt to the dough for savory cakes because I stuff them with already salty ingredients; if you prefer, you can add half a teaspoon, no more.
Pour in all the filling ingredients, broccoli, sausages, and the smoked provola cut into cubes.
If you don’t like provola, you can use any cheese of your choice, except mozzarella, which releases too much liquid during cooking.
Mix everything well with a spatula, then take a 9.5-inch bundt cake pan that you will need to grease well with oil or butter.
In a small bowl, combine some grated parmesan cheese and some breadcrumbs, just a couple of tablespoons for each ingredient.
Mix well and then coat the entire pan with this mixture. This will help the bundt cake to come off perfectly and make it crispy and irresistibly delicious.
If you have applied too much, don’t worry, shake the pan over a plate to remove the excess and don’t throw it away because we’ll use it on the surface too.
All that’s left is to pour the entire mixture into the pan and then sprinkle the surface with breadcrumbs and parmesan using a teaspoon.
Once baked, you will see that an irresistible crust will form on the surface that will win everyone over!
Bake the bundt cake in a preheated static oven at 356°F for about 55 minutes. For the last 30 minutes, switch to fan mode.
Once cooked, remove from the oven and let cool inside the pan for about 30-40 minutes.
Then gently remove the pan and place the savory bundt cake on a rack.
This step should be done every time you remove preparations (both sweet and savory) that absorb moisture to help it escape and make the product drier.
If you want to enjoy the savory bundt cake while it’s still warm and cheesy, be careful when removing it from the oven, and if you have a springform pan, use it; it’s safer!
I hope you enjoyed this recipe and that you will try it. Let me know in the comments and come back soon to visit me!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How long does the savory bundt cake stay fresh?
The savory bundt cake stays soft and tender 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 at home, I recommend putting it in the fridge and maybe warming it in the microwave for just ten seconds to enjoy it warm and not cold from the fridge.
We can also freeze it to enjoy it in a controlled manner and avoid unnecessary waste.
In this case, I recommend slicing the savory bundt cake 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 the ones you intend to consume. Just leave them at room temperature, and after about an hour, they’re ready to be enjoyed!
Of course, as always specified, once you defrost a food item, you can’t freeze it again. Similarly, if you used ingredients from the freezer to make this bundt cake, you can’t freeze it again and should consume it within a few days.I don’t have a leavening agent for savory cakes at home, can I use yeast?
No, to make this savory bundt cake you need an instant leavening agent. Yeast requires rising times that are not typical for this preparation. At most, you could use a packet of cake leavening agent, but it shouldn’t be vanilla-flavored.
How can I fill the savory bundt cake in a vegetarian version?
The vegetarian savory bundt cake can be filled using the vegetables we like the most.
Mushrooms, peppers, zucchini, eggplants, asparagus, peas, spinach.
The important thing is that before proceeding with the dough preparation, we need to cook the vegetables just like we did in this case with the broccoli.
You can use either fresh or frozen ones.
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 drained well and chopped if too large.What can I use instead of sausage?
You can choose speck, cooked ham, mortadella, salami, turkey breast, prosciutto, pork loin, etc.
