Last updated on April 5th, 2017
This lovely loaf was inspired by the parsley in my tiny herb garden. The crop has endured nightly freezes this month, and although it looks rather wretched in the morning (who doesn’t?), its youthful countenance returns as daytime temperatures ascend. I thought I should use up the peppery leaves before true winter sets in. A French “cake salé” came to mind.
In France, any quick bread that is baked in a loaf pan is called “cake” (pronounced kek). For a birthday party, you’d probably bake a sweet loaf, or a cake sucrée. For a cocktail bash, you’d definitely want a salty/savory cake salé. Well, that’s my tek on kek.
There are no rules for cake salé. I happen to love the parsley-and-Parmesan combination, but you can use whatever herbs and cheese you love and have on hand. You can even throw some crisp bacon bits or cubes of ham into the batter.
Here’s the step-by-step:
To start, rinse a bunch of parsley, and blot it dry with a kitchen towel.
Coarsely chop the parsley with a knife, or take the lazy route, and mince it in the food processor.
Next, generously grease an 8×4-inch loaf pan with softened butter…
And sprinkle the pan with enough sesame seeds to coat the bottom and sides — about 1 tablespoon. Set the pan aside.
Tip 1 1/2 cups flour into a mixing bowl…
Whisk in 1 tablespoon of baking powder…
And 3/4 teaspoon salt. Be sure to whisk these dry ingredients thoroughly.
Then crack 3 large eggs into a separate mixing bowl…
And violently beat them with a wire whisk.
One at a time, whisk in each of the following:
1 whole cup plain yogurt…
1/2 cup extra-virgin olive oil…
1 cup coarsely-shredded Parmesan cheese…
And 1/2 to 3/4 cups of the aforementioned parsley.
Add the dry ingredients to the wet, and stir with a spatula just until the flour disappears. Don’t overmix — the batter should be somewhat lumpy.
Honk if you remember “Lumpy” Rutherford from Leave It To Beaver.
Working quickly now, scoop the batter into the prepared loaf pan, and smooth the top with a spatula.
Sprinkle the top with sesame seeds…
And bake until puffed and spotty brown — 45-50 minutes. Let the loaf cool in its pan for just 5 minutes.
Then run a knife between bread and pan, unmold the loaf, and let it cool on a wire rack for 20 minutes.
Salty Parmesan cheese…fresh, peppery parsley…there’s nothing about this easy cake salé that won’t make your tail wag. If you’re like me, you’ll serve it with a green salad and a bottle of Cabernet Sauvignon. The bread makes a terrific party appetizer, too.
Here’s the printable:
A savory French quick bread, or "cake salé." Thick slices can be served as a party appetizer, or simply enjoyed with a green salad and a bottle of red wine. It's an easy bread to make!
Ingredients
- 1 generous tablespoon softened butter
- Sesame seeds (for dusting the pan and topping the bread)
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 large eggs
- 1 cup plain yogurt
- 1/2 cup extra-virgin olive oil
- 1 cup coarsely-grated Parmesan cheese
- 1/2 – 3/4 cup fresh, coarsely chopped flat-leaved parsley
Instructions
- Center the oven rack, and preheat the oven to 350°F. Grease an 8x4-inch loaf pan with the softened butter, and then sprinkle sesame seeds onto the bottom and sides of the pan to coat.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate medium-size bowl, whisk the eggs. Then whisk in the yogurt, olive oil, Parmesan cheese, and parsley. Add the dry ingredients to the wet, and blend with a spatula just until the flour disappears. Do not overmix -- the batter should be somewhat lumpy.
- Pour the batter into the prepared loaf pan, and smooth the top with a spatula. Sprinkle the top with a teaspoon of sesame seeds. Bake in a preheated oven until the loaf puffs and the top turns spotty gold – 45-50 minutes. Cool for 5 minutes in the pan, and then unmold the loaf onto a wire rack for further cooling. .
Hungry for more? Get my email updates. And don’t forget to post your thoughts in the comments field below. I love hearing from you!
Kathrina Osborn says
Looks wonderful! Going to run out for some sesame seeds now!
Kevin Lee Jacobs says
Hi Kathrina – Enjoy!
Brenda Johnson says
So different- so yummy!!!! This versatile loaf is wonderful- as is and toasted too! No need for any butter – it’s so rich and flavorful! Moist tender crumb, nutty crunch from the sesame seeds and salty hints from the cheese. Great color and fresh pop from the parsley! Love this as a snack on its own, or as worth companion to a bowl of hot soup (we will be having on this cold rainy night!) Thanks for sharing Kevin!!!
Beverly, zone 6, eastern PA says
Inventive!
My parsley is still looking fairly happy, nestled under frost cloth. I used it in soup the other day. Before it succumbs to really cold temperatures, I’ll arrange a blind date for parsley and parmesan and escort them into this beautiful bread.
How well I remember Lumpy from Leave it to Beaver! And my grandpop had a succession of blonde German Shepherds, all named Lumpy. He taught his dogs great tricks.
Oh, now I’m wistful.
Kevin Lee Jacobs says
Hi Brenda – I’m so glad you liked the loaf! Thanks for taste-testing!
Hi Beverly – Great story about your grandfather and his German Shepherds. Thanks for that!
Ana Santos says
Do you think it can be baked, frozen and reheated? I’d love to serve this on Thanksgiving
Kevin Lee Jacobs says
Hi Ana – You can definitely freeze this bread. Just let it cool completely to room temperature first. Then wrap in plastic wrap, and freeze. (Even without freezing, the bread will stay fresh and wonderful for up to 3 days at room temperature. Just wrap in plastic after it cools.)
Tammy says
Kevin –
This. sounds. wonderful. Do you think I could make this with almond or soy yogurt and leave out the cheese? Sadly, I have had to give up all animal milk products. Cheers! Tammy
P.S. I love everyhing about your site! You would be so fun and interesting to meet.
Mary in Iowa says
For once I have every ingredient on hand. YAY! The parsley has grown so eye-poppingly huge that the plants look like shrubs, and it needs to be used or frozen before cold weather sets in for good. Half a dozen loaves of this will make a dent in it–some to share, some to freeze, and some to pig out on. Have a lot of dill and leeks out there, so might experiment with variations on a theme. I bought some cheddar this week with your cheese straws in mind. Have a mountain of autumn outdoor chores to scramble to finish before I can dive into all this culinary bliss. Thanks for what looks like a culinary winner. Happy Thanksgiving to you and the Silver Fox.
gloria says
I am starving! The recipes are fabulous and I remember “Lumpy”-and Eddie Haskell is sitting right behind him in the picture.
Guess that ages me quite a bit-
Thanks for all of the great ideas.
Kevin Lee Jacobs says
Hi Tammy – Not sure how this will work with non-dairy products. If you try, do let me know how the bread turns out for you.
Hi Mary – Half a dozen loaves on my agenda, too. Enjoy, and good luck with your gardening projects!
Hi Gloria – Yay – You correctly identified Eddy Haskell!
Cary Bradley says
You cutie! How fun to see Lumpy and Eddie again. Really need that reminder of normalcy (:)) after this past week. Sorry. On the other note, this bread sounds fabulous! We’ve been soup nuts that past week with albondigas and a Blue Kuri winter squash/homemade chicken stock/brown rice and Rancho Gordo alubrio blanco white bean soup. Been loving with cornbread and bagels and NEEDING a fresh bread alternative. Your parsley parmesan is perfect. Thanks for terrific new bread and for taking me back to the Beave. Needed those guys, and you, just now. Love you kid!
Kevin Lee Jacobs says
Hi Cary – Your delicious soups will appreciate this delicious bread. Enjoy!
Susan says
Hi Kevin,
Sounds wonderful. My parsley needs to be rescued before it becomes compost…sigh. Can I use Greek yogurt, or would that make it too dry?
Love your recipes, and your gardens. Happy Thanksgiving!
Sheri says
Will make this tomorrow. I have made three of your dishes over the last two weeks for my fiancee and he is now a ‘convert’ to your webpage:) Have a blessed Thanksgiving.
gail says
Hi Kevin-could i use curly parsley in place of the flat leaf shown?
Karen Carpenter says
This bread looks delicious!
Oh … Honk, honk, I do remember “Lumpy” Rutherford from Leave It To Beaver! I still watch that show occasionally on TV land, LOL. The good ole days.
Julie R says
This is a great comfort food as the air gets more chilly. If I make this, it won’t ever make it into the freezer, because I will eat it ALL ! = ) You took me back a few ( well, more than a few) years with that old photo of Lumpy and Eddie….great show.
Happy Thanksgiving to everyone.
Kevin Lee Jacobs says
Hi Susan – Not sure how the bread would work with Greek yogurt. I’d go with plain.
Hi Sherri – Happy TG to you!
Hi Gail – The recipe should work out just fine with curly-leaf parsley. Enjoy it!
Hi Karen and Julie – On TG, let’s raise a glass to Lumpy Rutherford!
Deborah Goodman says
Sounds tasty!!
Julie R says
I have a question about Parsley. Sometimes I see recipes say to use Parsley, but they don’t always say which type to use, flat leaf or curly. Just wondering if anyone knows what is the difference between the two ? Is the difference just in looks, or does one taste different then the other ? Had forgot to ask this when I wrote before.
And yes Kevin, I will raise a glass to Lumpy (and Eddie) on TG = )
Diana Gregg says
Kevin- From Peterborough, ON, Canada, thank you so much for such a tasty recipe that is so easy to make. Got up early this morning to bake the loaf- it’s a keeper! Delicious, moist and cheesy. Time to think about making more to share with friends. I look forward to all your recipes and gardening tips!
You are amazing.
Kevin Lee Jacobs says
Hi Julie R – Flat-leaved parsley has a more pronounced taste than its curly-leaved kin. Otherwise, both types are interchangeable in recipes.
Hi Diana Gregg – Music to my ears. So glad the bread worked out for you!
Ana Santos says
Thank you Kevin!
Cathy says
Hi Kevin, love so many of your recipes! Do you think this would work without the sesame seeds? I can’t eat seeds but the bread sounds awesome!
Thanks
Kevin Lee Jacobs says
Hi Cathy – You can make the bread without any sesame seeds at all. Enjoy!
[email protected] says
I made this bread immediately after reading your article and it was FAB!!!!! My new favorite bread recipe!!!!!!!!
Kevin Lee Jacobs says
Hi mseggs60 – So glad you enjoyed the bread!
Jan in CA says
This sounds amazing! I have tons of parsley in the garden and usually do all year round, thanks to living in the Bay Area in CA. Thank you so much for your great recipes and am really looking forward to your cookbook. I too remember Lumpy and Eddie!
Beverly, zone 6, eastern PA says
Reporting on the finished product…
I baked this flavorful, textured, savory bread today.
It almost didn’t happen. After I fought my way through two crowded grocery stores surrounded by frantic Thanksgiving shoppers, gathering various specialty ingredients plus the normal weekly shopping, I was so exhausted I succumbed to a NAP on the living room sofa. Upon awakening, I saw the sun disappear below the horizon and dashed to the back yard to harvest parsley before I needed a flashlight.
My husband helped in the kitchen, grating cheese, measuring olive oil and yogurt, setting up the food processor. This batter was probably the most beautiful raw mixture ever seen in the bowl of my Kitchenmaid mixer. I blended the dry to the wet ingredients with a spatula, though, so as not to overmix.
Not one thing in the recipe was changed. I followed every step. Eggs were organic-farm-fresh with deep yellow yolks, adding even more to the golden tones. While we ate dinner, the bread cooled down a bit, and then we could not wait any longer! We sliced a fat chunk off the end, right through the crispy crust and sat back down to seriously and scientifically evaluate the results.
It was completely fabulous! Unexpected texture and color. After a short delay, as we savored the still developing flavors on the palate, we both had seconds! Really flavorful and unique. It won’t last until the feast Thursday, which means I’ll happily bake another one to take along. I am most grateful to have another way to utilize my vigorous patch of Parsley. You are a wizard, Kevin!
xoxoxoxo
Beverly
Kevin Lee Jacobs says
Beverly – I’m sooooo glad you tried and liked the bread. Today I’m doing what you’re doing: making more loaves for the TG feast!
Bette says
I made your recipe this morning and will be bringing to the family get together tomorrow. I want to have a piece right now but will have to wait. I used parsley from my garden, which I brought inside just before our frost. Take care and have a wonderful holiday. I am grateful for you website!
Eve Robinson says
I have made this bread several times now. It is delicious. The last time I made it, I didn’t have fresh parsley on hand so I used dried parsley and it was still delicious. Thank you Kevin for this great recipe.
Kevin Lee Jacobs says
Hi Eve Robinson – Thanks for the heads-up. Glad to know the recipe works with dried parsley!
Sue Rewerts says
Good grief! Looking at this bread is making me salivate! Off to buy ingredients. And a bottle of wine!
Beverly, zone 6, eastern PA says
I made this bread again last evening to go with a big-tossed-salad-supper. The loaf came out perfectly again. I did not change anything. It is so beautiful, the mere sight of it feels like ample reward.
Sign us, True Fans… Beverly and Husband
PS: My recipe album is officially overstuffed from the additions labeled “KLJ”.