Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)

 

Borrowed from Saveur:

https://www.saveur.com/recipes/savory-french-cake-recipe/

Ingredients

• 5 Tbsp. unsalted butter, melted and cooled slightly, plus more as needed
• 8 oz. bacon, cut crosswise into ¼-in. lardons
• 1 medium yellow onion, thinly sliced
• 1 cup full-fat (whole) buttermilk
• 1 Tbsp. extra-virgin olive oil, plus more if needed
• 2 large eggs, preferably at room temperature
• 2½ cups all-purpose flour (10½ oz.)
• 1½ tsp. baking powder
• ¾ tsp. fine salt
• ½ tsp. baking soda
• ½ tsp. freshly ground black pepper
• 8 oz. grated Comté, Gruyère, or aged cheddar (2 cups)
• 3 Tbsp. finely chopped parsley leaves

Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a metal 9-by-5-inch loaf pan, tapping out any excess flour. 

Step 2

In a large skillet set over low heat, cook the lardons until golden brown and their fat has rendered, about 15 minutes. Using a slotted spoon, transfer to a small bowl. 

Step 3

To the pan with the rendered fat, add the onion and turn the heat to medium. (If the pan looks dry, add a tablespoon of butter.) Cook, stirring occasionally, until soft and golden brown, about 10 minutes. 

Step 4

Meanwhile, in a medium bowl, whisk together the buttermilk, oil, and eggs, then whisk in the melted butter. 

Step 5

In a large bowl, whisk together the flour, baking powder, salt, baking soda, and black pepper. Stir in the cheese, parsley, and reserved bacon and onions. Add the buttermilk mixture, then use a silicone spatula to fold together the wet and dry ingredients until no streaks of flour remain. 

Step 6

Scrape the dough into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs attached, 45–50 minutes. Allow to cool for 10 minutes before unmolding, then serve warm or at room temperature.