Leftover yogurt in the fridge and the rest of a pack of thick-cut bacon pieces in the freezer were combined last weekend to make this savory sauerkraut cake. Using up leftover ingredients for a new culinary creation is always a bonus.
I have seen several savory sauerkraut cakes in German cooking magazines but most involved a tart shell. It’s fun to play with recipes for savory tarts. However, I wanted to create a simple, flavorful savory cake to mix up in minutes. So here it is. Let’s dig into this Sauerkraut Bacon Yogurt Cake.
The cake is sticky but not gluey. Mostly it’s the M word or, not dry. It has lots of sour flavor from the kraut and the yogurt and the thick-cut bacon pieces provide delightful salty nuggets studded throughout. Additionally, here’s a bonus – this recipe takes 40 minutes to make from start to finish. With only a 10-minute prep time, you can throw this together, even last minute.
The finished cake provides 16 pieces but it freezes well. If you are not feeding an army, wrap individual pieces in plastic cling film, place them in a zip log bag, and leave them in the freezer.
When paired with a salad, this savory cake is a great addition to any breakfast or brunch bread basket. It also makes an easy mid-week meal.
Sauerkraut Bacon Yogurt Cake
Ingredients
- 1 onion
- 1 tablespoon vegetable oil
- 1 cup speck or thick cut bacon chopped into small pieces
- 1 cup sauerkraut well drained 1 14.4 oz can
- Freshly ground pepper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1+1/4 cups full-fat yogurt
- 2 eggs
Instructions
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Peel and dice the onion.
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Place a layer of paper towels next to the stove.
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Heat the oil in a medium-sized skillet add the bacon and cook until browned.
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Remove from pan and let drain on the paper towels.
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Add the onions to the bacon grease in the pan and cook, stirring frequently until they turn transparent.
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Add the sauerkraut to the pan and stir to coat.
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Cook, stirring frequently for another 5 minutes.
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Return the bacon to the pan and stir to combine.
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Remove from heat and let cool.
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Preheat the oven to 350 degrees F.
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Grease and flour a 9 x 9 square pan.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Stir in the yogurt and eggs until combined.
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Stir in the sauerkraut mixture until just combined.
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Transfer the batter to the pan. Place in the oven and bake for 30 minutes or until a knife inserted into the middle of the cake comes out clean.
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Remove from oven, let cool for 10-15 minutes before slicing and serving.
So, do you like this Sauerkraut Bacon Yogurt Cake? Also, check out these other delicious recipes:
EGGS BAKED IN SWEET POTATOES
FRESH HERB YOGURT BREAD
CHEESY BACON-WRAPPED HORSERADISH POTATOES
