This loaf cake is no joke. I wasn’t always a lover of savory loaf cakes since given the choice, I’d take sweet over salty every time. Things changed when I started playing around with decadent, flavor-packed ingredients, like caramelized onions, apples, bacon and gorgonzola. Oh, yeah.
Dairy-free? Just swap in a dairy-free cheese for the gorgonzola, such as my Dairy-Free Goat Cheese (in my latest cookbook, Silvana’s Gluten-Free and Dairy-Free Kitchen) or any of Treeline Treenut Cheese‘s soft cheeses (I love the smoky Chipotle-Serrano Pepper French-Style Soft Cheese), a Hudson Valley-based company I fell in love with years ago.
Please come say “hi” and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
Caramelized Red Onions, Apples, Bacon and Gorgonzola Loaf
- 2 tablespoons olive oil
- 2 medium red onions (thinly sliced crosswise)
- 1½ cups Silvana's Kitchen Gluten-Free Multi-Purpose Flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup non-hydrogenated canola oil or grapeseed oil
- 2 large eggs (at room temperature)
- 1½ large apples—peeled, cored and thinly sliced
- ½ cup crumbled blue cheese (plus more for topping)
- 3 slices bacon (chopped and cooking until crisp)
In a large skillet, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until softened and caramelized, about 25 minutes.
- Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan with cooking spray. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the sour cream, oil and eggs. Stir into the flour mixture until smooth. Fold in about 1 of the apples, blue cheese and about two-thirds of the bacon. Transfer the batter to the prepared pan and top with the remaining half apple, blue cheese and bacon. Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Let cool completely in the pans, set on a wire rack.