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Sauerkraut Bacon Yogurt Cake


Course Bread, Breakfast, Brunch, Snack
Cuisine German
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 Pieces
Author Lora Wiley-Lennartz

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

  1. Peel and dice the onion.
  2. Place a layer of paper towels next to the stove.
  3. Heat the oil in a medium-sized skillet add the bacon and cook until browned.
  4. Remove from pan and let drain on the paper towels.
  5. Add the onions to the bacon grease in the pan and cook, stirring frequently until they turn transparent.
  6. Add the sauerkraut to the pan and stir to coat.
  7. Cook, stirring frequently for another 5 minutes.
  8. Return the bacon to the pan and stir to combine.
  9. Remove from heat and let cool.
  10. Preheat the oven to 350 degrees F.
  11. Grease and flour a 9 x 9 square pan.
  12. In a separate bowl, whisk together the flour, baking powder, and salt.
  13. Stir in the yogurt and eggs until combined.
  14. Stir in the sauerkraut mixture until just combined.

  15. 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.

  16. Remove from oven, let cool for 10-15 minutes before slicing and serving.