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Savory cheese and herb cake is a delightful addition to any brunch table. This fluffy, golden-brown cake is infused with cream cheese and aromatic herbs, making it not just visually appealing but also wonderfully flavorful. Perfect for sharing, this cake is easy to prepare and can be served warm or at room temperature, making it a versatile dish for gatherings.
Why You’ll Love This Recipe
This savory cheese cake is a fantastic choice for brunch or a snack because it combines rich flavors with a light texture. It’s a dish that pleases both the eyes and the palate.
- Quick and easy to prepare.
- Perfect for brunch or as a savory snack.
- Can be customized with your favorite herbs.
- Delicious served warm or at room temperature.
- Ideal for sharing with friends and family.
Ingredients
- 8 oz cream cheese, softened
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 tsp baking powder
- 2 tbsp fresh rosemary, chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
How to Make Savory Cheese and Herb Cake
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the softened cream cheese and olive oil, mixing until smooth and creamy.
- Add the eggs one at a time to the cream cheese mixture, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the chopped rosemary, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Garnish with additional fresh rosemary before slicing and serving.
Tips for the Best Results
- Make sure your cream cheese is at room temperature for easier mixing.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- For added flavor, consider mixing in other herbs like thyme or chives.
Easy Variations
- Swap out rosemary for fresh dill or basil for a different flavor profile.
- Add grated cheese, such as cheddar or feta, for a more indulgent cake.
- Incorporate sun-dried tomatoes or olives for an extra savory touch.
What to Serve With It
- A fresh green salad with lemon vinaigrette.
- Slices of smoked salmon or prosciutto.
- A side of yogurt or tzatziki for dipping.
- Fresh fruit or a fruit salad for a sweet contrast.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm slices in the oven at 300°F (150°C) for about 10 minutes or until heated through.
Recipe Card
Recipe Name: Savory Cheese and Herb Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield/Servings: 8 servings
Ingredients:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield/Servings: 8 servings
Ingredients:
- 8 oz cream cheese, softened
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 tsp baking powder
- 2 tbsp fresh rosemary, chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the softened cream cheese and olive oil, mixing until smooth and creamy.
- Add the eggs one at a time to the cream cheese mixture, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the chopped rosemary, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Garnish with additional fresh rosemary before slicing and serving.
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
