Oh, you guys! Forget those sweet cakes for a minute, because I have a revelation for you! There’s just something magical about a cake that’s perfect for breakfast, lunch, or even a light dinner, right? I’m talking about a seriously delicious, ridiculously easy Savory Ham and Gruyère Cake. I stumbled upon this gem years ago when I was trying to use up some leftover ham and cheese, and let me tell you, it was an instant hit! It’s got that everything-you-want-in-one-bite situation going on. This recipe is my go-to when I need something impressive without fuss.
Why You’ll Love This Savory Ham and Gruyère Cake
- So incredibly easy! Seriously, you can whip this up from start to finish in under an hour. Perfect for busy mornings or when company’s unexpectedly dropping by.
- That flavor combo though! Salty ham, nutty Gruyère, fresh chives… it’s a match made in heaven. Every bite is just *chef’s kiss*.
- Brunch MVP! It’s way more exciting than toast, but still totally chill. Plus, it makes your brunch table look extra fancy.
- Perfectly versatile. Eat it warm, cold, by itself, or with a side salad. It’s basically good anytime, anywhere!
- Guaranteed crowd-pleaser. Even the pickiest eaters go nuts for this. It’s like a warm, cheesy hug in cake form.
Gather Your Ingredients for Savory Ham and Gruyère Cake
Alright, let’s get down to what you need to make this amazing cake! It’s really straightforward. You’ll want to have these on hand:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup diced cooked ham
- 1 cup shredded Gruyère cheese
- 1/4 cup chopped chives
That’s it! Simple, right? Make sure your ham is cooked and diced up small, and your Gruyère is nicely shredded. Fresh chives make a world of difference here, but if you’re in a pinch, some green onions would work too!
Step-by-Step Guide to Making Your Savory Ham and Gruyère Cake
Alright, let’s get this deliciousness in the oven! Making this savory cake is honestly a breeze. I always feel like I’m cheating because it comes together so quickly. Follow these simple steps, and you’ll have a fantastic cake in no time. Trust me, the smell alone will make you so happy you decided to make it! It’s almost as fun as making a quick bread, kind of like those awesome cornbread recipes I love so much.
Preparing the Cake Pan and Oven
First things first, let’s get your oven fired up to 350°F (175°C). While it’s warming, grab a standard 9-inch round cake pan. Give it a good grease and then a dusting of flour – this is super important to make sure your beautiful cake pops out in one piece when it’s done!
Combining Dry and Wet Ingredients for Your Savory Ham and Gruyère Cake
Now, grab a big bowl and whisk together your dry ingredients: the flour, baking powder, salt, and pepper. Make sure they’re all nicely combined. In a separate bowl, whisk up your wet ingredients – the milk, that lovely vegetable oil, and your eggs. Once those are happy together, pour the wet mixture into the dry. Mix them gently until they’re *just* combined. Seriously, don’t go crazy here! Overmixing is the enemy of tender cakes, and we want this one to be perfectly soft.
Folding in the Savory Goodness
This is where all the magic happens! Gently fold in that diced ham, the glorious shredded Gruyère cheese, and the fresh chives. Just stir them in until they’re evenly distributed. I like to think of this as tucking all the goodies into the batter, making sure every slice gets a little bit of everything.
Baking Your Savory Ham and Gruyère Cake to Perfection
Pour all that delicious batter into your prepared pan, spreading it out evenly. Pop it into the preheated oven. It’ll need about 30 to 35 minutes. The best way to know it’s ready? Stick a wooden skewer (or a thin knife) right into the center. If it comes out clean, with maybe just a few moist crumbs, it’s perfect! For an even bake, I like to give my pan a little half-turn about halfway through baking.
Cooling and Serving Your Savory Creation
Once it’s baked to perfection, let the cake cool right there in the pan for about 10 minutes. This little rest period helps it firm up. Then, carefully invert it onto a wire rack to cool completely. It’s fantastic served warm, but honestly, it’s just as delicious at room temperature, which is great if you’re taking it to a potluck or just want a slice later!
Tips for the Best Savory Ham and Gruyère Cake
Okay, so you’ve got the basic recipe down, but let me tell you, there are a few little tricks I’ve picked up that really make this Savory Ham and Gruyère Cake sing. These are the things that make me feel like a baking pro, even when I’m just whipping something up fast!
- Quality Matters! Use a good quality, fully cooked ham. The flavor of the ham really shines here, so the better it is, the better your cake will be. And seriously, grab some good Gruyère – it makes a huge difference in that nutty, amazing cheese flavor!
- Don’t Be Afraid to Mix It Up! While ham and Gruyère are my absolute fav, you could totally swap in cooked bacon bits for ham, or use a mix of cheeses like cheddar or Swiss. A little pinch of nutmeg in the dry ingredients is also a secret weapon for warmth!
- Fresh Herbs are Key! Those chopped chives aren’t just for color. They add this wonderful fresh, oniony bite that cuts through the richness. If you can’t find chives, finely minced green onions (just the green parts!) are a decent substitute.
- Prep Your Pan Like a Pro. Seriously, don’t skip the greasing and flouring! For this cake, and any savory quick bread, making sure it releases perfectly is half the battle. You want those beautiful edges to stay intact. It’s kind of like getting great results from other quick bread recipes.
Ingredient Notes and Substitutions for Your Savory Cake
Let’s talk about making this Savory Ham and Gruyère Cake absolutely perfect for *you*! So, about that ham – you want something cooked and flavorful. Diced deli ham is my quick pick, but if you have leftover holiday ham, chopped up small, that’s pure gold! For the cheese, Gruyère is amazing because it gets this lovely nutty, slightly sweet flavor when it melts, but don’t fret if you can’t find it. A good sharp cheddar or even a nutty Swiss cheese would be delicious substitutes!
And those chives? They bring a fresh, mild oniony kick that just brightens everything up. If you’re all out or can’t find them, the green parts of a couple of scallions (green onions) finely chopped work just fine. Just remember, a little goes a long way!
Frequently Asked Questions about Savory Ham and Gruyère Cake
Got questions about this delightful Savory Ham and Gruyère Cake? I’ve got answers! Let’s dive into some common queries to make sure your baking experience is absolutely perfect.
Can I make this Savory Ham and Gruyère Cake ahead of time?
Oh, absolutely! This cake is surprisingly good made a day ahead. Just let it cool completely, wrap it up nicely in plastic wrap or pop it in an airtight container. When you’re ready to serve, you can enjoy it at room temperature, or give it a gentle warm-up in a low oven for a few minutes. It’s perfect for brunch prep!
What kind of ham works best in this cake?
Honestly, the best ham is usually the one you have on hand as long as it’s cooked! Diced deli ham is super convenient and works like a charm. But if you have leftover baked ham from a holiday dinner, that’s even better – it often has a richer flavor. Just make sure it’s diced pretty small so you get ham in every bite!
How should I store leftovers of the Savory Ham and Gruyère Cake?
Storing leftovers is a breeze. Once the cake has cooled down completely, wrap it well in plastic wrap. You can also place it in an airtight container. It’ll keep nicely in the refrigerator for up to 3 days. It’s still delicious cold, or you can warm up a slice for a quick snack!
Nutritional Information for Savory Ham and Gruyère Cake
Just a heads-up, the nutritional info is always an estimate, you know? It can change a bit depending on exactly what ham, cheese, or even milk you use. But generally, one slice of this yummy Savory Ham and Gruyère Cake will have about:
- Calories: 350
- Fat: 20g
- Protein: 15g
- Carbohydrates: 30g
- Sugar: 4g
- Sodium: 600mg
It’s pretty darn satisfying for a slice, right? Perfect for keeping you going!
Print
Savory Ham and Gruyère Cake
- Total Time: 50 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A savory cake featuring ham and Gruyère cheese, perfect for brunch or a light meal.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup diced cooked ham
- 1 cup shredded Gruyère cheese
- 1/4 cup chopped chives
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the diced ham, shredded Gruyère cheese, and chopped chives.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the dry ingredients.
- This cake can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Savory Baking
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: savory cake, ham, gruyere, cheese, brunch, quick bread, easy recipe