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.
Bonus, this recipe takes 40 minutes to make start to finish. With only a 10 minute prep time, you can throw this together, even last minute.
The finished cake provides 16 pieces but it freezes well. Wrap individual pieces in plastic cling film, place in a zip log bag and freeze.
When paired with a salad, this savory cake is a great addition to any breakfast or brunch bread basket. It also makes an easy mid-week meal.
Cook/Bake time: 30 minutes
Yield: 16 pieces
- 1 onion
- 1 tablespoon vegetable oil
- 1 cup speck or thick cut bacon chopped into small pieces
- 1 cup sauerkraut well drained (1 14.4 oz can)
- Freshly ground pepper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 +1/4 cups full-fat yogurt
- 2 eggs
- Peel and dice the onion.
- Place a layer of paper towels next to the stove.
- Heat the oil in a medium-sized skillet add the bacon and cook until browned.
- Remove from pan and let drain on the paper towels.
- Add the onions to the bacon grease in the pan and cook, stirring frequently until they turn transparent.
- Add the sauerkraut to the pan and stir to coat.
- Cook, stirring frequently for another 5 minutes.
- Return the bacon to the pan and stir to combine.
- Remove from heat and let cool.
- Preheat the oven to 350 degrees F.
- Grease and flour a 9 x 9 square pan.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Stir in the yogurt and eggs until combined.
- Stir in the sauerkraut mixture until just combined.
- Transfer the batter to the pan. Place in the oven and bake for 30? minutes or until a knife inserted into the middle of the cake comes out clean.
- Remove from oven, let cool for 10-15 minutes before slicing and serving.
Like Savory Cakes? Try these:
|Mushroom Walnut Potato Cake with Thyme|
|Reisling Rosemary Almond Bundt Cake|