Cinnamon Apple Coffee Cake with Sausage Crumble and Maple Java Glaze

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. 

Sausage Pumpkin Muffins with Coffee Maple Glaze

INGREDIENTS

1-pound Wampler’s All-Natural Sausage

½ cup butter, melted

½ cup oil

4 eggs

1-3/4 cup pumpkin puree

2 cups sugar

2-1/2 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons all-spice

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon cloves

¼ teaspoon ginger

1 teaspoon salt

Glaze:

2 cups confectioner’s sugar

3 tablespoons strongly brewed Cattle Dog Coffee Roasters Guatemala Direct Trade coffee

1 tablespoon pure Maple Syrup 

INSTRUCTIONS

Preheat oven to 350 degrees F. In a large bowl, sift together the flour, baking soda, all-spice, cinnamon, nutmeg, cloves, ginger, and salt. In a separate bowl, whisk together the butter, oil, eggs, sugar, and pumpkin. Using a whisk, slowly add the wet ingredients to the dry ingredients. Brown sausage and add to the pumpkin mixture. Spray 24 regular-size muffin tins with baking spray. Use a large ice cream scoop and evenly distribute the batter into the muffin tins. Bake for 25 minutes or until a toothpick comes out without being wet when inserted in the center of the muffin. While the muffins are baking, sifted mix confectioners’ sugar with 3 tablespoons of strong brewed coffee. You can also slowly reduce the coffee down on the stove until you have 3 tablespoons.  Add one tablespoon of pure maple syrup.  

Sausage and Blueberry Cake

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.