INGREDIENTS
TOPPING:
1/4 cup + 1 Tablespoon Great Value light brown sugar
1/2 pound Wampler’s sausage
1/2 cup all-purpose flour
1/2 teaspoon Bolner’s Fiesta ground cinnamon
3 Tablespoon cold butter
COFFEE CAKE:
1 medium size Granny Smith apple, peeled, seeded, and diced into small chunks
2 cups all-purpose flour
1 teaspoon Great Value baking powder
1 teaspoon Great Value baking soda
1/2 teaspoon salt
1 1/2 Tablespoons Bolner’s Fiesta brand ground cinnamon
1/2 cup unsalted butter, softened
1 cup Great Value granulated sugar
2 large eggs
1/4 cup milk
1/4 cup Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, which has been cold brewed
1 teaspoon vanilla extract
1 teaspoon maple extract
1/4 cup Great Value sour cream
JAVA Glaze
A GLAZE:1/2 cup confectioners sugar
1 Tablespoon cold-brewed Cattle Dog Coffee Roasters coffee
INSTRUCTIONS
Topping: Preheat oven to 425F. Prepare a 9-inch springform pan by spraying lightly with cooking spray. Prepare topping by cooking sausage in a small skillet over medium heat until meat is no longer pink. Add the 1 Tablespoon of brown sugar and cook until sugar is dissolved. Drain on paper towels and set aside to cool. In a medium bowl, whisk together the dry ingredients for the topping and cut in bold butter until it resembles coarse cornmeal. Add the cooled sausage and stir together until the meat is well coated. Set aside while you prepare the coffee cake batter.
Coffee Cake: For the batter, whisk together the dry ingredients. In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the milk, coffee, extracts, and sour cream using a wooden spoon. Add the flour mixture to the creamed mixture stirring just until well combined. Spread the batter evenly in the prepared pan. Sprinkle the sausage crumble over the top. Bake t 425F for 5 minutes then reduce the temperature to 350F and bake for an additional 25 minutes or until the toothpick inserted in the center comes out clean. Cool on the cooling rack for 10 minutes.
Java Glaze: Prepare glaze by whisking together the confectioner’s sugar and Tablespoon coffee until smooth. Drizzle over coffee cake.