Hearty polenta, woody rosemary, and smooth olive oil come together in this savoury bundt cake to create the perfect accompaniment for any meal.
When Padmajha (Seduce Your Tastebuds) suggested a savoury theme for this month’s #BundtBakers collaboration, I was a little weary. Given my sweet tooth is the size of a small country, I’m well versed in sweet flavours, but savoury bakes haven’t been my forte. I can make a mean loaf of bread when required, I’ve dabbled in semi-savoury muffins, and I’ve made a couple batches of cornbread. For the most part, though, I like sticking to sweet things. However, I thought this theme would be a good way to stretch my creativity in a safe environment (yes?), so here we are!
I think I’ve done this month’s theme justice. In fact, I think I’ve overdone it.
I’m going to say it.
I think this polenta bundt cake is one of the best things I have ever baked. And judging by the fact that there’s barely a crumb left on the counter, my family thinks it is too.
Obviously, I will take a giant chocolate chunk cookie or slice of frosted layer cake over a savoury quick bread any day. But this? I couldn’t put down the knife! The polenta and olive oil give it such deep flavour. And the fragrance from the fresh rosemary? That is the stuff of dreams, my friends. I can’t describe it any better than by saying that it reminds me of home around the holidays. It has such a warm and comforting scent that brings back childhood memories of Thanksgiving turkey dinners and times spent laughing with my family.
This is a magical cake, I tell you.
A couple of helpful baking tips:
First of all, make sure you use an excellent quality olive oil. I always opt for a cold-pressed, organic, extra virgin variety for my baking and salads. I find the pressing technique makes for a much smoother oil and a more robust flavour that really shines through in cakes and as a stand-alone. Another other reason to choose pressed oil? Pressing is a natural extraction method. Nothing is added to the ingredients during or after extraction meaning these oils are unrefined. Natural oils, FTW!
I also urge you to use fresh rosemary when making the infused oil for this polenta bundt. Fresh herbs impart a stronger flavour than dried, which results in a more delicious cake! If you only have dried rosemary on hand, you can prepare the oil with the dried herbs but I don’t recommend it. The cake will not taste the same.
I know it’s nearly summer, and I’m boasting about how good this polenta bundt cake would be alongside your Thanksgiving feast, but I think it would be just as at home at a summer barbecue! It would soak up the excess sauce from sticky sweet ribs extremely well and add a little rustic flair to your table setting. Not to mention it would pair beautifully with a summery citrus cocktail!
Can you tell I’m trying to justify making this polenta bundt all year long? Trust me, it’ll work. Try it and see!
If you’re more of a savoury baking addict, you should check out all the contributions to this month’s #BundtBakers collaboration below the recipe! There are some really intriguing and delicious options to choose from that I’m sure you’ll love.
- ⅔ cup organic, cold-pressed extra-virgin olive oil
- 2 tbsp finely chopped fresh rosemary
- 1½ cups unbleached, all-purpose flour
- 1 cup polenta or fine cornmeal
- ¾ cup raw cane sugar
- ½ tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- ⅔ cup rosemary olive oil
- 3 eggs, room temperature
- ½ cup Greek yogurt
- 1 cup buttermilk
- Heat the oil in a small sauce pot over medium heat until it just begins to smoke. Remove from the heat and add the chopped rosemary. Stir and set aside to steep and cool to room temperature, about 10 minutes.
- Once the oil has cooled, strain the rosemary from the oil and discard. Set the oil aside until ready to use.
- Preheat the oven to 350 F (180 C) and generously coat a standard-size bundt pan with non-stick spray.
- In a large bowl, sift together the flour, polenta, sugar, salt, baking powder, and baking soda. Whisk to combine and set aside.
- Add the rosemary-infused olive oil to the bowl of a stand mixer fitted with the paddle attachment. Crack the eggs into the oil, one at a time, and mix on medium speed for about 1 minute between each egg. Add the yogurt and mix for 1 minute.
- Turn the mixer to a low speed and slowly pour in the buttermilk. Stir to combine.
- In two portions, add the dry ingredients to the bowl, mixing to combine each portion.
- Once all the dry ingredients have been incorporated, pour the batter into the prepared bundt pan and bake for 45-55 minutes, or until a tester comes out clean and the cake begins to pull away from the sides of the pan.
- Allow the cake to cool in the pan for 15-20 minutes, then remove to a wire rack to cool for a further 5-10 minutes.
- This cake is best served warm but tastes delicious at room temperature as well.
A big thank you to Padmajha from Seduce Your Tastebuds for hosting this month and for coming up with such a great and challenging theme!
- Bacon Cheddar Beer Bundt by The Queen of Scones
- Blue Cheese and Pear Mini Bundt Cakes by Patty’s Cake
- Breakfast Bundt Cake by Making Miracles
- Dukkah, Herb & Cheese Monkey Bread by All That’s Left Are The Crumbs
- Ham, Carrot & Beer Bundtlettes by I Love Bundt Cakes
- Mexican Breakfast Bundt by A Day in the Life on the Farm
- Mini Meatloaf Bundts and Sliders by Magnolia Days
- Rosemary, Olive Oil & Polenta Bundt by The Cinnamon Scrolls
- Sausage & Apple Cornbread Bundt Cake with a White Gravy Drizzle by The Freshman Cook
- Savory Zucchini Cheesecake by Food Lust People Love
- Southern Honey Drenched Jalapeño Cornbread by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Stromboli Bundt Cake by Palatable Pastime
- “Tastes Like Pizza” Bundt by Sew You Think You Can Cook
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.