Of course! A Savory Ham and Cheese Bundt Cake (also known as a Cake Salé in French) is a brilliant and elegant dish. It’s not a sweet cake at all, but a light, tender, and incredibly flavorful quick bread, perfect for brunch, a picnic, or as an appetizer.
Think of it as a sophisticated cousin to a savory bread pudding or a quiche without the fuss of a crust.
The Secret to a Perfect Savory Bundt Cake
The goal is a light, airy crumb, not a dense brick. The key is to not overmix the batter. Once the wet and dry ingredients are combined, you stop. A few lumps are perfectly fine.
Recipe: Savory Ham and Cheese Bundt Cake
This recipe is incredibly adaptable. Feel free to swap the ham and cheeses for what you have on hand (see variations below).
Yields: 1 standard 10-cup Bundt cake (about 10-12 servings)
Prep time: 20 minutes
Cook time: 40-50 minutes
Ingredients
Dry Ingredients:
· 2 ½ cups (310g) all-purpose flour
· 1 tablespoon baking powder
· 1 teaspoon salt
· ½ teaspoon freshly ground black pepper
· ½ teaspoon smoked paprika (optional, for depth)
· ½ teaspoon dry mustard powder (optional)
Wet Ingredients:
· 4 large eggs
· 1 cup (240ml) whole milk
· ½ cup (120ml) extra-virgin olive oil or melted unsalted butter, cooled
· ½ cup (120g) sour cream or plain Greek yogurt
· 1 tablespoon Dijon mustard
Mix-Ins:
· 2 cups (about 8oz/225g) diced ham
· 1 ½ cups (about 6oz/170g) shredded cheese, divided (use a mix like Gruyère & Cheddar, or just one kind)
· ⅓ cup finely chopped fresh chives or parsley
· 1 small onion, finely diced and sautéed until soft (optional, but highly recommended)
Instructions
- Prepare the Pan and Oven:
· Preheat your oven to 350°F (175°C).
· Generously grease and flour a 10-cup Bundt pan, making sure to get into all the crevices. Alternatively, use a non-stick baking spray with flour in it.
- Combine Dry Ingredients:
· In a large bowl, whisk together the flour, baking powder, salt, pepper, and any optional spices (paprika, mustard powder). This ensures the leavening is evenly distributed.
- Combine Wet Ingredients:
· In a separate medium bowl, whisk the eggs until well beaten. Then, whisk in the milk, olive oil (or melted butter), sour cream, and Dijon mustard until the mixture is smooth.
- Make the Batter:
· Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Do not overmix! It’s okay if there are a few streaks of flour.
· Gently fold in the diced ham, 1 cup of the shredded cheese, the chives, and the sautéed onion (if using) until evenly distributed.
- Bake:
· Pour the batter into the prepared Bundt pan and smooth the top.
· Sprinkle the remaining ½ cup of cheese over the top of the batter.
· Bake for 40-50 minutes, or until the cake is deeply golden brown on top and a toothpick or skewer inserted into the center comes out clean.
- Cool and Serve:
· Let the cake cool in the pan on a wire rack for 15 minutes. This is crucial for the structure to set.
· After 15 minutes, carefully invert the pan onto the serving plate. The cake should release easily if your pan was well-greased.
· Let it cool for at least another 20-30 minutes before slicing. It can be served warm, at room temperature, or even cold.
Chef’s Tips & Flavor Variations
· Don’t Overmix: This is the #1 rule. Overmixing develops gluten, leading to a tough, dense cake.
· Ingredient Swaps:
· Meat: Substitute ham with cooked and crumbled bacon, diced salami, or even flaked smoked salmon.
· Cheese: Try combinations like Feta & Dill, Swiss & Ham, Pepper Jack & Green Onions, or Sun-Dried Tomato & Mozzarella.
· Vegetables: Add up to 1 cup of finely chopped, lightly sautéed vegetables like bell peppers, mushrooms, or spinach (squeezed very dry).
· Add Fresh Herbs: Herbs like thyme, dill, or tarragon work beautifully.
· Make it a Meal: Serve with a simple green salad dressed with a sharp vinaigrette to cut through the richness.
· Storage: Store leftovers covered in the refrigerator for up to 3 days. It’s excellent for breakfast the next day.
Enjoy this stunning and delicious centerpiece! It’s a guaranteed conversation starter and a truly versatile dish.