This week Connie shows us how to make a bundt cake.

Bake this savory cake in a bundt pan

The other day I rediscovered my bundt pan while reorganizing my kitchen cabinets. I couldn’t even remember the last time I used it, and I thought that was a shame. So I went on an online quest to find a fabulous new bundt cake recipe.

I think I found it, and there’s nothing sweet about it. Instead, it’s loaded with sausage and cheese, and ingeniously wrapped in pizza dough crust. I took it in to the office. “Wow!” was the general reaction, and it was gone in no time. In addition to being a great carry-in main dish, this “cake” would also work well for breakfast or a late supper. It’s so simple to make — even inexperienced cooks can pull it off.

Savory Stuffed Bundt “Cake”

(Adapted from goodiegodmother.com)

Ingredients:

1 container Pillsbury thin-crust pizza dough

1 pound sausage

2/3 pound Monterey Jack cheese, shredded

1/3 pound cheddar cheese, shredded

1/3 medium onion, diced fine

1 tablespoon cilantro paste (or 1/3 bunch of fresh cilantro, chopped)

2 eggs

Salt and pepper to taste

Directions:

Preheat the oven to 375 degrees.

Thoroughly cook sausage in a skillet over medium heat.

While the sausage is cooking, mix the cheese, onion and cilantro in a medium mixing bowl.

Grease a bundt pan with butter. Roll out the dough and place in the bundt pan, arranging the dough so that there is enough lip around the inner column and outer edge to fold together after adding the filling.

Once the sausage is cooked, add to the cheese, onion and cilantro mixture. Mix together and check for seasoning.

Whisk the two eggs and combine with the sausage mixture. Pour the sausage mixture into the bundt pan and distribute evenly.

Fold the outer and inner edges of the dough together and press to seal.

Bake the bundt cake for 40-45 minutes until the dough takes on a golden color.

Let the cake cool in the pan for 10 minutes before inverting onto a serving platter. Serve warm.

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