SAVORY BUNDT CAKE WITH ZUCCHINI AND SAUSAGE I don’t know about you, but I love any type of savory pie. I make them in large quantities (to the “delight” of my husband who doesn’t like them :D) because I find them versatile, they can be prepared in advance, and when rarely left over, they taste even better the next day! To prepare this savory bundt cake, I decided to use some zucchini I had in the fridge and sausage cubes that gave the cake an exceptional flavor. But I won’t go on, follow me in the kitchen and I’ll show you how to prepare the savory bundt cake with zucchini and sausage!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 511.23 (Kcal)
- Carbohydrates 41.90 (g) of which sugars 2.44 (g)
- Proteins 22.96 (g)
- Fat 29.69 (g) of which saturated 7.12 (g)of which unsaturated 4.18 (g)
- Fibers 1.78 (g)
- Sodium 678.82 (mg)
Indicative values for a portion of 100 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 for a savory bundt cake with zucchini and sausage for 4 people
- 1 3/4 cups all-purpose flour
- 1 packet instant yeast for savory recipes
- to taste salt
- to taste pepper
- 4 zucchini
- 4.2 oz sausage (diced or fresh sausage)
- 3 eggs
- 2/3 cup grated Parmesan (or Grana Padano)
- 1/2 cup milk
- 1/3 cup extra virgin olive oil
- 1 tablespoon extra virgin olive oil
Useful tools for preparing the savory bundt cake with zucchini and sausage
- 1 Whisk
- 1 Bundt Cake Pan
Preparation of the savory bundt cake with zucchini and sausage
As you will read, the preparation of this cake is extremely quick, so I recommend turning on the oven and setting it to static mode at 350°F.
To start, wash and trim the zucchini, cut them into cubes, then quickly sauté them in a pan with a bit of oil, and as soon as they start to soften, add the sausage cubes, let them brown well, adjust the salt, and set aside.
In a bowl, combine the flour, yeast for savory recipes, salt, and pepper, and give a quick stir. In another container, beat the three eggs, then add the milk and oil, when they are well mixed, pour everything into the bowl with the powders and, using a whisk, mix well until a smooth, lump-free mixture is obtained, finally add the grated Parmesan and mix again.
We should obtain a smooth batter that is not too thick; if you find it not too fluid, add a splash of milk and mix again. Now add the previously sautéed zucchini and sausage, give a last quick stir, and we are ready to bake!
Take a bundt pan about 9.5 inches in diameter (a pan of the same diameter works just as well, if you have a larger one, no worries, the savory cake will just be lower), grease the pan with oil, flour it, then pour the mixture and level it out well.
Bake at 350°F in static mode for about 20 minutes, I always recommend doing the toothpick test: insert one into the bundt cake, if it comes out dry, it’s ready to be taken out of the oven, otherwise continue cooking.
If the inside of the bundt cake is not yet fully cooked but the top is already golden, move the pan lower in the oven and cover the surface with aluminum foil, in this way we will continue cooking without burning the top.
Take the savory bundt cake with zucchini and sausage out of the oven and let it cool slightly, then unmold it and serve it on a serving plate to enjoy its full goodness!
Frequently Asked Questions
In this section, you will find answers to the most frequently asked questions. If you don’t find the answer you’re looking for, feel free to write to me!
What else can I use to season the bundt cake?
It’s great with many ingredients, ham and olives, cheese and walnuts, you can get creative using the vegetables, cold cuts, and cheeses you prefer or need to use up in the fridge.
I have a pan larger than 9.5 inches, what should I do?
The important thing is that it’s not too large; in a 10-inch pan, it will just be lower, alternatively, you can pour the mixture into a muffin tin and get some fantastic muffins that are very tasty!
How do I store the savory bundt cake with zucchini and sausage?
Well covered for up to two days, but rest assured it usually won’t last that long!
