Easy savory bundt cake

Name: Easy savory bundt cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: Eggs medium 3; Greek yogurt 0% fat 0.67 cup; Grana Padano PDO cheese 0.9 oz; Whole milk &frac13; cup; Sunflower seed oil 5 ½ tbsp; Type 00 flour 2 ½ cups; Instant yeast for salted preparations 3 ½ tsp; Fine salt to taste; Black pepper to taste; Mortadella (single slice) 2.8 oz; Neapolitan salami (whole piece) 2.8 oz; Provolone cheese 3 oz; Black olives pitted 1.8 oz; Green olives pitted 1.8 oz

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421

Calories per serving

Energy Kcal 421
Carbohydrates g 30.8
of which sugars g 2.2
Protein g 16.4
Fats g 25.8
of which saturated fat g 7.34
Fiber g 1.4
Cholesterol mg 106
Sodium mg 528

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Pasquale Schiavone

The easy savory bundt cake, or ciambellone salato, is a go-to in Italian kitchens. Really. It's all about that rustic simplicity. And look, this dish skips the whole yeast rising thing, so no waiting around. It’s moist, a bit tender, with a golden crust that’s, you know, pretty much irresistible. Italians love tossing in goodies like cheese, prosciutto, or chunks of broccoli—or even salsiccia for a meaty twist. The magic of this savory ring cake recipe? It’s versatile—just use whatever you've got. It’s great as an appetizer, for picnics, or buffets. Seriously good for any gathering.

In Italy, this simple savory bundt cake is a favorite for its no-fuss vibe. Just toss in what you like, and you’re golden. It’s delicious warm or at room temp, so timing? Not an issue. The center’s soft and rich, thanks to eggs and cheese—robiola is a winner for creaminess. Families often add crispy pancetta or roasted veggies for that extra flavor punch. And really, with all the savory cake ideas out there, you can switch up fillings based on your mood or what's in the pantry. Serve it as a quick savory bundt cake for breakfast, brunch, or any chill get-together. It’s classic rustic Italian, for sure. People often find themselves grabbing seconds because of its savory goodness. I mean, the texture’s just so so perfect. It's something special, especially when you want easy but satisfying. No question.

INGREDIENTS

421

Calories per serving

Ingredients (for a 9.5-inch mold): Eggs 3 - medium; Greek yogurt 0% fat 0.67 cup (150 g); Grana Padano PDO cheese 0.9 oz (25 g); Whole milk ⅓ cup (80 g); Sunflower seed oil 5 ½ tbsp (80 g); Type 00 flour 2 ½ cups (300 g); Instant yeast for salted preparations 3 ½ tsp (16 g); Fine salt to taste; Black pepper to taste

to add to the batter: Mortadella 2.8 oz (80 g) - (single slice); Neapolitan salami 2.8 oz (80 g) - (whole piece); Provolone cheese 3 oz (80 g); Black olives 1.8 oz (50 g) - pitted; Green olives 1.8 oz (50 g) - pitted

Preparation

How to prepare Easy savory bundt cake

To prepare the easy savory bundt cake, first cut the mortadella 1, Napoli salami 2, and provolone 3 into 0.5-inch cubes.

Then slice both the black and green olives 4 and set them aside. Move on to the bundt cake batter. Pour the eggs and yogurt into a bowl 5, stir with a whisk 6,

until smooth and lump-free 7. Add the oil 8 and milk 9.

Mix again with the whisk 10 and add the Grana Padano 11. Incorporate it by mixing 12.

Sift the baking powder 13 and flour 14 directly into the mixture. Beat with the whisk until you get a thick and smooth batter 15.

Add the salt 16 and pepper 17. Pour in the mortadella cubes 18,

the cheese, the salami 19, and the olives 20. Now mix everything with a spatula 21.

Take a 9.5-inch bundt cake pan, grease it with oil 22, and coat it with flour. Transfer the batter inside, smooth it out with the spatula 23, and bake in a preheated static oven at 350°F on the middle rack for 30-35 minutes. Before removing your savory bundt cake from the oven, check the doneness with a toothpick. When it's cooked, take out the bundt cake 34 and let it cool slightly before removing it from the mold and serving.

Storage

The easy savory bundt cake can be stored for 2-3 days at room temperature.

Advice

You can use any type of cheese cubes and any type of cold cuts.
You can use any kind of seed oil, olive oil is not recommended as it would have too strong a flavor.
A vegetarian version can be made by omitting the cold cuts and replacing them with grilled or sautéed vegetables, sun-dried tomatoes, marinated mushrooms, capers.

For the translation of some texts, artificial intelligence tools may have been used.