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Recipe Detail Page
Savoury Herb and Cornmeal Bundt Cakes
Spring 2014
More savoury than sweet, these “cheese glazed” cakes are best served warm. They make a perfect accompaniment to soup or salad, or can add a new dimension to your bread basket.
Makes 10 small cakes
Melted butter and all-purpose flour for preparing the pan
1½ cups (375 mL) all-purpose flour
1 cup (250 mL) cornmeal
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
2 tbsp (30 mL) sugar
1½ tsp (7 mL) finely chopped fresh thyme
1 tsp (5 mL) finely chopped fresh rosemary
½ cup (125 mL) finely grated Parmesan cheese
2 eggs, at room temperature
1¼ cups (310 mL) milk, at room temperature
½ cup (125 mL) olive oil
1 cup (250 mL) coarsely grated, sharp cheddar cheese
1 Preheat oven to 350°F (180°C). Brush inside of a mini Bundt pan (see Tip) with a thin layer of melted butter. Dust with all-purpose flour, invert pan and tap out excess flour.
2 Whisk together all-purpose flour, cornmeal, baking powder, salt and sugar. Add thyme, rosemary and Parmesan cheese and stir to combine.
3 Whisk eggs in a medium bowl to break them up. Whisk in milk.
4 Add egg mixture and olive oil to dry ingredients and mix gently with a rubber spatula just to combine.
5 Portion batter into pan, filling each cavity about two-thirds full.
6 Bake for 15 minutes or until a cake tester comes out clean.
7 Allow to cool 5 to 10 minutes, then invert on a cooling rack.
8 Preheat broiler.
9 Place cakes on tin foil-lined baking sheet. Top each with about 2 tbsp (30 mL) of grated cheese. Place under broiler and broil for 2 to 3 minutes or until cheese is melted and bubbling and the outsides of the cakes are a bit crispy. Serve cakes warm.
Makes 10 small cakes
TIP If you have only one mini Bundt pan that holds 6 cakes, clean and dry it after baking. Grease and flour it again before baking the remaining batter.
