INGREDIENTS
Cake:
1 pound Wampler’s Farm All Natural Sausage
1 cup packed brown sugar
1 cup white sugar
2 large eggs, beaten
1 teaspoon vanilla
1 medium Granny Smith apple, peeled, cored, and grated
3 cups All-Purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 cup Cattle Dog Coffee Roasters Guatemala Direct Trade brewed coffee, cooled
1 teaspoon baking soda
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
1 cup toasted walnuts, roughly chopped
Icing:
1 cup powdered sugar
3 tablespoons heavy whipping cream
½ teaspoon maple extract
INSTRUCTIONS
Cake: Preheat the oven to 350 degrees. Spray a 10-inch bundt pan. In a large frying pan over medium heat, brown the sausage, breaking it up as you cook it, until no longer pink. Set aside to cool for a few minutes. Once the sausage has cooled, place it in a large bowl with the brown and white sugars. Stir until well blended. Add the eggs and grated apple and beat well. In a separate bowl, whisk together the flour, baking powder, salt, ginger, and cinnamon. In a small bowl, add the baking soda to the coffee. Add the flour mixture and the coffee mixture alternately to the sausage mixture, beating well after each addition. Fold in the blueberries and the walnuts. Pour the batter into the greased bundt pan, using a spatula to make sure it is evenly distributed in the pan. Bake at 350 degrees for about 60-65 minutes or until a toothpick inserted into the cake comes out clean. Cool on a wire rack for about 15 minutes before inverting onto the serving platter.
Icing: While the cake is cooling, make the icing. In a medium-sized bowl whisk together the powdered sugar, cream, and maple extract. Whisk very well until it begins to thicken. Once the cake is cooled to just warm, drizzle the icing over the top of the cake. Serve warm or at room temperature. Refrigerate any leftovers.