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Monday, May 16, 2022

Recipe: Breakfast Sausage Cake

This is a wonderful breakfast cake that includes sausage. Its wonderful spices fill the air as you bake it making your house smell as good as it tastes Its an in a hurry, out the door morning food that you dont even mind giving the kids.

Breakfast Sausage Cake Ingredients

  • 1 cup raisins

  • 3 cups boiling water

  • 1 pound ground pork sausage

  • 1? cups white sugar

  • 1? cups brown sugar

  • 2 eggs, lightly beaten

  • 3 cups all-purpose flour

  • 1 teaspoon ground ginger

  • 1 teaspoon baking powder

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon baking soda

  • 1 cup cold coffee

  • 1 cup chopped walnuts

How to Make Breakfast Sausage Cake

  1. Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.

  2. Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.

  3. In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.

  4. In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.

  5. Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.

Breakfast Sausage Cake Nutritions

  • Calories: 545.9 calories

  • Carbohydrate: 76.6 g

  • Cholesterol: 56.7 mg

  • Fat: 23 g

  • Fiber: 1.8 g

  • Protein: 10.5 g

  • SaturatedFat: 6.4 g

  • ServingSize:

  • Sodium: 406.4 mg

  • Sugar: 43 g

  • TransFat:

  • UnsaturatedFat:

Breakfast Sausage Cake Reviews

  • I made this for my husband and myself. We found it to be too sweet with not enough sausage flavor to even it out. I would definitely make this again, however, I wouldnt use quite as much sugar and I would use more sausage.

  • I was looking for something diffrent for breakfasts. This sounded intresting and I gave it a try. WOW It is everything that is said about it I cooked it on a rainy sunday and it had my family asking when it would be done It filled my whole house with a spicy aroma. My kids did like it and it was gone by monday night I plan on making this often and espically for Christmas monrning. Thanks Ann M. Hester for a great recipe

  • I have been looking for this recipe for years. I used to make this every year for Christmas but lost my recipe when I moved. I do remember having used 1 cup of orange juice in place of a part of the water. You might want to try this it is fantastic.

  • This cake was a a little time consuming. The biggest compliant I had was that the cake was more sweet than savory. And that it would be better if it was a balance of the two. Other than that the cake was polished off in two days

  • I made this because it sounded like a cake my grandma used to make during the holidays. I made it and this is the cake except that my grandmas recipe had nuts in it. So I made this again and added nuts and dried cranberries to the recipe. It turned out great This is an old recipe, they use to add meats to many things, i.e. Minced meat pies. I love to eat it toasted with hot tea or coffee. Thanks for posting this HSTR, you brought back childhood memories with a childhood taste.

  • No changes, great the way it is

  • I followed directions exactly, came out, Im sure as it should have, but I just didnt care for it. I took it to a pot-luck and I think only one person tried it. Sorry

  • A savory bread you will really enjoy

Source: Breakfast Sausage Cake

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