Description
Savory cake with cheese, bacon, olives, and sun-dried tomatoes. Great for breakfast, brunch, or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup whole milk
- 1/2 cup olive oil
- 1 cup grated Gruyere cheese (or Emmental)
- 1/2 cup grated Parmesan cheese
- 6 ounces bacon, cooked and crumbled
- 1 cup pitted green olives, roughly chopped
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Optional: Pinch of red pepper flakes for a little heat
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- In a medium bowl, whisk together eggs, milk, and olive oil until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the Gruyere cheese, Parmesan cheese, crumbled bacon, chopped olives, sun-dried tomatoes, parsley, and minced garlic. Add red pepper flakes, if using.
- Pour the batter into the prepared loaf pan. Spread the batter evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Cheese Variations: Cheddar, mozzarella, feta, or goat cheese can be substituted.
- Meat Variations: Ham, prosciutto, or cooked sausage can be substituted for bacon.
- Vegetable Variations: Roasted red peppers, zucchini, or spinach can be added. Chop finely and drain excess moisture.
- Herb Variations: Thyme, rosemary, or oregano can be used.
- Spice Variations: Cayenne pepper or smoked paprika can be added for a smoky kick.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Serving Suggestions: Serve warm or at room temperature. Perfect for breakfast, brunch, lunch, or as an appetizer. Serve with a side salad or soup.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes