Sausage Cake

Sausage Cake
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    12 People
  • VIEWS
    39

Embark on a delightful culinary adventure with Sausage Cake, a surprisingly harmonious blend of savory sausage, warm spices, and sweet notes, perfect for a comforting breakfast or a unique dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    88 g
  • Cholesterol
    57 mg
  • Fiber
    2 g
  • Protein
    11 g
  • Saturated Fat
    6 g
  • Sodium
    420 mg
  • Sugar
    59 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins Plump the raisins: Pour boiling water over raisins and let stand for 5 minutes. Drain thoroughly and pat dry with a paper towel. (10 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a large bowl, combine the cooked sausage, brown sugar, and granulated sugar. Mix well until evenly distributed. Add the beaten eggs and incorporate thoroughly. (5 minutes)

Image Step 04
04 Step

Recipe View 3 mins In a separate bowl, sift together the flour, baking powder, baking soda, ground ginger, and pumpkin pie spice. (3 minutes)

Image Step 05
05 Step

Recipe View 1 mins Stir the baking soda into the cooled coffee. (1 minute)

Image Step 06
06 Step

Recipe View 8 mins Gradually add the flour mixture and the coffee mixture alternately to the sausage mixture, beating well after each addition until just combined. Be careful not to overmix. (8 minutes)

Image Step 07
07 Step

Recipe View 3 mins Gently fold in the plumped raisins and chopped walnuts until evenly distributed throughout the batter. (3 minutes)

Image Step 08
08 Step

Recipe View 2 mins Pour the batter into the prepared Bundt pan, spreading it evenly. (2 minutes)

Image Step 09
09 Step

Recipe View 1 hrs 30 mins Bake in the preheated oven for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. (90 minutes)

Image Step 10
10 Step

Recipe View 15 mins Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

For a richer flavor, use a high-quality breakfast sausage with a good amount of fat.
If you don't have pumpkin pie spice, you can substitute with a mixture of cinnamon, nutmeg, and cloves.
Toasting the walnuts before adding them to the batter enhances their flavor and adds a pleasant crunch.
Ensure your baking soda is fresh for optimal leavening.
The cake is even better the next day, after the flavors have had a chance to meld.

Leda Boehm

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 13 Ratings)
Total Reviews: (5)
  • Bart Corwin

    I was skeptical at first, but this cake is surprisingly delicious! The sausage adds a unique savory note that complements the sweetness perfectly.

  • Nettie Walter

    Make sure not to overbake it, or it will be dry.

  • Guy Donnelly

    The coffee really enhances the flavors of the spices. Don't skip that ingredient!

  • Lucious Hills

    My family loved this! It's become a new tradition for our holiday brunch.

  • Kaleigh Brakus

    I added a cream cheese glaze to mine, and it was divine! Definitely recommend trying that.

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