"Ham" Solo Savory Cake
- Ready In:
- 3hrs 35mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 1⁄2 cups shredded cheddar cheese
- nonstick cooking spray
- 3 cups Bisquick
- 1 1⁄4 cups milk
- 1⁄2 cup sugar
- 1 egg
- 1⁄2 teaspoon salt
- 1⁄2 cup shredded gruyere cheese
- 1⁄2 small red onion, sauteed
- 1⁄4 lb deli ham, cut into pieces
- 2 tablespoons chives, chopped
- 1⁄4 - 1⁄2 cup unsalted butter, room temperature (plus more for serving)
directions
-
Make the cheese garnish:
- Place 1 ½ cups of cheddar cheese in a microwave safe bowl and microwave in 15 second intervals, stirring in between, until smooth and pliable.
- Scoop the cheese into the mold, pressing and spreading into the bottom. You don’t want to fill the entire mold - just the Han Solo indentations and enough to cover the entire rectangle.
- Microwave for 15 seconds then tap on the counter. Freeze until solid at least 1 hour.
- Carefully remove the cheese from the mold and set aside in the fridge.
-
Make the savory cake:
- Preheat the oven to 350 degrees F. Line a 7x11 inch cake pan with parchment paper and spray with nonstick spray.
- Combine the Bisquick, milk, sugar, egg, and salt in a large bowl and beat with an electric hand mixer until combined.
- Add the Gruyere cheese, sautéed onion, ham, and chives and fold with a spatula to combine.
- Pour the mixture into the prepared cake pan and bake until lightly golden brown, about 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely in pan. Meanwhile, take the Han Solo cheese garnish out of the fridge and let come to room temperature.
- Run a small offset around the edges of the cake and invert onto a cutting board. Remove parchment paper and then invert again. If needed, level the top of the cake with a serrated knife.
- Place the cheese garnish on top of the cake and trim the cake with a serrated knife so that the cake and cheese have the same dimensions.
- Set the cheese garnish aside and spread the softened butter over the top of the cake.
- Place the cheese on top of the butter, pressing to adhere.
- Transfer the cake to a platter and serve with more ham and butter.
- NOTE: Find the Han Solo Carbonite mold on Amazon https://www.amazon.com/dp/B008MWA47C/ref=asc_df_B008MWA47C5433421/?tag=hyprod-20&creative=395033&creativeASIN=B008MWA47C&linkCode=df0&hvadid=241969147179&hvpos=1o1&hvnetw=g&hvrand=8305212910512134706&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004065&hvtargid=aud-441392016954:pla-396230580849.
Reviews
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Well the force was with me when I saw this but alas I have no mold. I whipped it up for breakfast anyway. I just broiled some freshly shredded cheddar over the top when it was done for a great cheesy finish. It was definitely a winner but I would cut the sugar (subbed Splenda for my diabetic hubby) because it was just a tad too sweet for our taste. I do like how the sweetness adds a nice contrast to the salty cheese and ham though. Next time I will make this into muffins to serve at breakfast or as an accompaniment to soup or salad. Thanks for sharing. May the force be with you!
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Tweaks
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No fancy mold? Spread freshly grated cheddar over the cake when it is done and put under the broiler for a couple minutes to melt the cheese on top. (Make sure you keep an eye on it so it doesn't burn. I am going to make this in muffin pans next time for a quick bread. I will also reduce the sugar to 1/4 cup. Delish!
RECIPE SUBMITTED BY
Arlyn Osborne
United States