Wednesday, March 21, 2012

Savory Buttermilk Bundt Cake

'Twas the last week before Great Lent, when all through the house
Too many milky containers were stirring, some spilled on my blouse.
The measuring cups were waiting in the cupboards with care,
In hopes that a bath in the dishwasher would soon be there.

My roommates were at work; dealing with the feds and delivering meds,
While visions of wine and cheese danced in their heads.
And Saffy the Cat in her 'kerchief and I in my leggings
Had just opened up the fridge to see what was begging:

Buttermilk, feta, manchego, and fresh basil.

I spoke not a word, but went to straight to work,
Filled a bowl with buttermilk, eggs and cheese, then turned with a jerk
Adding flour and other white stuff - not oreos, although I don't oppose
And giving a nod, in the oven she rose!

She sprang in her flowery bundt pan, getting more than a whistle
And all my dairy products flew like the down of a thistle.
I said my last goodbye to cheese as I ate the final bundt bite,
Happy Great Lent to all, and I can almost see the light!

Savory Buttermilk Bundt Cake

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 cups buttermilk
1/2 cup olive oil
2 large eggs
1/3 cup loosely chopped fresh herbs (I used basil)
2 cloves garlic, finely chopped
1/2 cup feta, crumbled
1/2 cup manchego cheese, shredded (or whatever cheese you want!)
1/2 cup assorted chopped vegetables (couple of sliced mushrooms maybe? yes!)

  • Grease a bundt pan and preheat oven to 350 degrees.
  • Mix all dry ingredients together in a small bowl.
  • Mix eggs, buttermilk, oil, garlic and cheeses together.
  • Pour dry ingredients into wet and combine, then stir in remaining ingredients.
  • Pour in bundt pan and bake for 60 minutes, or until golden brown and bouncy.
  • Cut a slice and consume with a nice glass of wine!


Lenia said...

I love savory cakes!Yours looks fantastic!With what could I replace the buttermilk?Have a lovely day,dear!

Eri said...

In Greece we use Ariani instead of buttermilk..

Mary Bergfeld said...

This really is appealing to me. I enjoy the more savory cakes and I think yours has made a connect with my taste buds. I'll be trying this as soon as time allows. Have a wonderful day. Blessings...Mary

Gastronomer said...

YEAH! I love this idea, Anna. Your bundt looks so good!

Helen said...

That was a great poem Anna!! And the bundt cake is a beauty. I want some right now. I'm not partaking in fasting so I can make this anytime and enjoy it.

Trevor Sis Boom said...

I love this. Its a buttermilk cake salé bundt! These savory cakes are the best way to clean out the fridge. I would feast on this one...and a glass of wine!

elly said...

This looks fantastic. I don't know why I've never thought to make a savory bundt cake. Considering I rarely bake, I might actually get more use out of the stupid pan (which I've used once. Ever.)

lynn said...

yum! i just got a bundt pan and have been curious about savory dishes to make in it!

Banana Wonder said...

Lenia - Ariani?

Eri - Thanks for the Greek buttermilk tip!

Mary - I love the savory side of life.

Banana Wonder said...

Cathy - I was originally inspired awhile back by your olive oil goat cheese bread, actually!

Helen - Hah, thanks, I was in a super cheesy mood. Since you are not fasting, eat some cheese for me!

Trevor - So sad I didn't get to see you on this trip. Dang Guatemalan virus got the best of me. You might as well come to PDX.

The actor's diet - Right here, baby!

Ivy said...

Ha, ha, you are such a talent both with your poem and with the savory cake.

tasteofbeirut said...

I tried savory muffins so I am ready for savory cakes! This one looks so festive I think it would be perfect for a Sunday brunch! YUM!!

Banana Wonder said...

Ivy - Aw shucks, thanks. Talent for cheesyness. I pride myself in that.

tasteofbeirut - I remember seeing your savory muffin recipe... that will happen, maybe even in bundt form!

Sandra Lee said...

I am looking forward to making this.