Description
A delightful bundt cake featuring a buttery base and sautéed garlic mushrooms, perfect for elevating your breakfast experience.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups sautéed mushrooms (cremini or button)
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme or rosemary, chopped
- 1 cup milk or dairy-free alternative
- 1 cup cheese (optional, cheddar or feta)
Instructions
- Preheat your oven to 350°F (175°C). Grease your Bundt pan generously with butter or cooking spray and dust it with flour.
- In a skillet, melt a tablespoon of butter and sauté minced garlic for about a minute. Add the chopped mushrooms and cook until golden brown. Set aside to cool.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Gradually add the flour, baking powder, baking soda, and a pinch of salt, alternating with milk until combined. Gently fold in the sautéed mushroom mixture and herbs.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for about 10 minutes in the pan before turning it onto a wire rack to cool completely.
Notes
Let eggs and butter come to room temperature before mixing for a fluffier texture. Avoid overcrowding the Bundt pan.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: breakfast, bundt cake, mushrooms, savory cake, brunch recipe