I had no any idea why the world has declared war on the word "moist". So many people shudder, squirm and gag at the mention of it. Finally, I found out there is a scientific explanation, which I will not get into here at this time.
Consequently, it is with trepidation that I describe this cake as "moist". So let's just say it's "not dry".
Leftover yogurt in the fridge and the rest of a pack of thick cut bacon pieces in the freezer were combined last weekend to make this savory sauerkraut cake.
I have seen several savory sauerkraut cakes in German cooking magazines but most involved a tart shell. I love my savory tarts but I was looking to create a simple, flavorful savory cake I could mix together in a matter of minutes. So here it is.
The cake is sticky but not gluey. Mostly it's the M word or, not dry.
The cake has lots of sour flavor from the kraut and the yogurt and the bacon pieces provide delightful salty nuggets studded throughout.