What kind of kimchi is best for this crumb cake?

For this Kimchi and Cheese Crumb Cake, well-fermented napa cabbage kimchi (Baechu-kimchi) works best. Its tangy, complex flavors will stand up well to the cheese and provide a lovely counterpoint to the richness of the cake.

Can I adjust the spiciness of the cake?

Yes, absolutely! The spiciness primarily comes from the kimchi. If you prefer less spice, you can rinse your kimchi slightly before chopping, or choose a milder kimchi variety. For more heat, a pinch of red pepper flakes can be added to the batter or sprinkled as a garnish.

What types of cheese work well in this recipe?

A good melting cheese with a bit of tang or sharpness is ideal. Cheddar, mozzarella, Monterey Jack, or even a blend of cheeses would be delicious. The recipe calls for shredded cheese, allowing you flexibility to experiment with your favorite.

How should I store leftover Kimchi and Cheese Crumb Cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. While it's best enjoyed fresh, the flavors can meld beautifully overnight. You can gently reheat slices in the microwave or a toaster oven for a warm, comforting treat.

Kimchi and Cheese Crumb Cake: A Savory & Spicy Delight You Won't Forget!

Description

A delightful savory-sweet crumb cake that perfectly blends the tangy, spicy flavors of kimchi with rich, comforting cheese.

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
2 eggs
1 cup milk
1 tsp vanilla extract
1/2 cup chopped kimchi, well-drained
1/2 cup shredded cheese (e.g., cheddar, mozzarella, or a blend)
1/4 cup chopped green onions, for topping
1/4 cup crumbled feta cheese, for topping
Fresh kimchi, for accompaniment (optional)
Sliced cucumbers, for accompaniment (optional)
Crackers, for accompaniment (optional)
Fresh green onions, for garnish (optional)
Red pepper flakes, for garnish (optional)

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish or similar sized pan.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
Step 3: In a separate medium bowl, whisk together the softened unsalted butter, eggs, milk, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix. A few lumps are fine.
Step 5: Gently fold in the chopped kimchi and shredded cheese into the batter until evenly distributed.
Step 6: Pour the batter into the prepared baking dish and spread evenly.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8: Once baked, remove the cake from the oven and let it cool slightly in the pan.
Step 9: Garnish the warm cake with chopped green onions and crumbled feta cheese. If desired, serve immediately with fresh kimchi, sliced cucumbers, and crackers, along with additional green onions and red pepper flakes as garnish. Enjoy!

Notes

For best results, use well-fermented kimchi. Adjust spiciness by rinsing kimchi or adding red pepper flakes. Cake is best served warm.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Savory Cake
Method: Baking
Cuisine: Korean-American Fusion

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 12g
Sodium: 450mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 9g
Cholesterol: 70mg

Description

Ingredients

Instructions

Notes

Nutrition

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