“Cake salé” is a catch-all term for the humble savory loaves popular among French home cooks. This Alsace-inspired variation, studded with bacon, Gruyère, and caramelized onion, tastes great straight from the oven, but it’s even better reheated (cooling it completely tenderizes the crumb). Store any leftovers in the refrigerator.
Featured in “Is This Humble Dish France’s Best-Kept Culinary Secret?” by Emily Monaco.
- 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