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Goat Cheese Gruyere Cake: A Delicious & Unique Recipe

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Savory Goat Cheese Gruyere Cake with caramelized onion topping. A unique and delicious twist on a classic cake, perfect for brunch, lunch, or a light dinner.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 4 ounces goat cheese, softened
  • 1 cup shredded Gruyere cheese
  • ¼ cup chopped fresh chives
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves
  • ½ cup dry white wine
  • ¼ cup balsamic vinegar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the softened goat cheese, shredded Gruyere cheese, and chopped chives.
  7. Pour the batter into the prepared springform pan and spread it evenly.
  8. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before releasing the sides of the springform pan. Then, transfer the cake to a wire rack to cool completely.
  10. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until the onions are softened and caramelized, about 20-25 minutes.
  11. Add the minced garlic and fresh thyme leaves to the skillet and cook for another minute, until fragrant.
  12. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 5-7 minutes.
  13. Stir in the balsamic vinegar and cook for another 2-3 minutes, until the sauce thickens slightly.
  14. Season the onion topping with salt and freshly ground black pepper to taste.
  15. Once the cake has cooled completely, spoon the onion topping evenly over the top.
  16. Slice and serve the cake warm or at room temperature.

Notes

  • Cheese Variations: Experiment with different cheeses like sharp cheddar, Parmesan, or smoked Gouda.
  • Herb Variations: Substitute chives with other fresh herbs like parsley, dill, or rosemary.
  • Sweetness Adjustment: Reduce the amount of sugar by a tablespoon or two for a less sweet cake.
  • Make Ahead: The cake can be made a day ahead of time. Store it in an airtight container at room temperature. The onion topping can also be made ahead of time and stored in the refrigerator. Reheat it gently before serving.
  • Serving Suggestions: Perfect for brunch, lunch, or a light dinner. Also a great appetizer to bring to a party.

Find it online: https://mmmflavors.com/goat-cheese-gruyere-cake/