Savory Breakfast Bundt Cake (Printable Version)

Flaky biscuit dough transformed into a stunning bundt with savory bacon, sharp cheddar and fresh herbs for an elevated breakfast.

# Ingredients:

→ Biscuit Base

01 - 2 ½ cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon kosher salt
05 - ½ cup cold unsalted butter, cubed
06 - 1 cup buttermilk, chilled

→ Savory Mix-Ins

07 - 6 slices thick-cut bacon, cooked & crumbled
08 - 1 cup shredded sharp cheddar cheese
09 - ¼ cup finely chopped fresh chives
10 - 1 tablespoon fresh thyme leaves
11 - ½ teaspoon garlic powder
12 - ½ teaspoon onion powder

→ Finishing Glaze

13 - 3 tablespoons unsalted butter, melted
14 - 1 teaspoon fresh parsley, minced
15 - Pinch of flaky sea salt

# Steps:

01 - In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and, using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size pieces.
02 - Make a well in the center of the crumb mixture and pour in the chilled buttermilk. Gently stir with a rubber spatula until just combined. Fold in the cooked bacon, cheddar, chives, thyme, garlic powder, and onion powder, ensuring an even distribution without deflating the batter.
03 - Set your oven to 375°F (190°C) and allow it to fully preheat for an even rise and golden crust.
04 - Generously grease a 10-inch Bundt pan with butter or non-stick spray, then dust lightly with flour to prevent sticking.
05 - Spoon the batter into the prepared pan, spreading it evenly with a spatula. Avoid packing it down as the batter will rise slightly.
06 - Place the pan on the middle rack and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is deep golden brown. The edges should feel firm to the touch.
07 - Allow the cake to rest in the pan for 10 minutes to let the structure set, making it easier to invert without breaking.
08 - While the cake is still warm, drizzle the melted butter glaze over the top, letting it seep into the crevices. Sprinkle with flaky sea salt and minced parsley. Carefully invert onto a serving platter, slice, and serve immediately while warm.

# Notes:

01 - Keep butter and buttermilk chilled until just before mixing for the best flaky texture.
02 - Fold mix-ins gently to avoid deflating the batter and losing airiness.
03 - Check the cake at 35 minutes; the interior should be set but still moist.
04 - A light-colored Bundt pan helps monitor browning better than dark pans.
05 - For extra flavor, add a teaspoon of smoked paprika or a handful of grated Parmesan.

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