We loved this savory bundt cake a lot. It was bread dough stuffed with sundried tomatoes and anchovy. Seriously good. Mostly I prepare sweet bundt cakes, but savory bundt cake recipes are also worth the time, I found out. I served it for breakfast and lunch, and it was perfect. It’s good to serve at Christmas, but also at Easter, a potluck or any brunch or lunch. At all of them, it would be a hit.
To prepare this savory stuffed bread bundt cake you’ll only need a handful of ingredients. It’s a store bought bread box, water, butter, sundried tomatoes, anchovy and cherry tomatoes. The cherry tomatoes are to decorate the cake. The sundried tomatoes and anchovy provide the savory flavor to the bread, since they’re mixed through the dough. The recipe comes from the cookbook Sfeervol December from Sonja van de Rhoer.
Another Christmas recipe on the blog is the Pizza with Duck and Plum Sauce. When wanting to prepare more traditional Christmas recipes, check out Christmas Food Around the World and Kerststol: A Traditional Dutch Christmas Food.
Only left out a few extra ingredients. You can stuff the bread also with olives and decorate with Pigeonnet d’Armor. The latter isn’t sold in regular grocery stores, and I thought that tomatoes and anchovy would be enough.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Savory Bundt Cake
Allergies: gluten, wheat, tomatoes, fish.
Box of readymade bread
3dl lukewarm water
75 grams butter
37.5 grams anchovy
37.5 grams sundried tomatoes
Prepare the bread according to the instructions on the box. (Water and butter are used in the dough.) Let it rise for 15 minutes.
Slice the sundried tomatoes and anchovy in small pieces.
Add them to the bread dough and kneed well. Let the dough proof for 30 minutes. Cover the dough with a towel while proofing.
Place the dough in a greased bundt mold. Bake in a preheated oven on 220°C/428°F for 25 minutes.
Take the bundt cake out of the shape, place on a plate and decorated with the cherry tomatoes.
- Recipe source is the cookbook Sfeervol December from Sonja van de Rhoer.
- Enough for 20 pieces.
- You can also add olives to the dough, or replace the anchovy with olives.
- Place the bundt cake on Pigeonnet d’Armor when decorating the cake.