Sausage breakfast cake is a fabulously tasty alternative to the standard cinnamon crumb coffee cake usually served at breakfast time. It combines the favorite tastes of morning including sausage, bread, and coffee for a taste sensation that is hard to beat. Sausage breakfast cake can be made the night before and served cold, but it is best piping hot and fresh from the oven.
Instructions
1. Brown 1 lb of ground sausage in a medium sized frying pan. Drain sausage grease. Set aside.
2. Combine 1 1/2 cups brown sugar, 1 1/2 cups white sugar, 1 teaspoon nutmeg, 1 teaspoon cloves and 1 teaspoon baking soda in a large mixing bowl. Stir to mix thoroughly.
3. Add 1 cup buttermilk to the dry mixture.
4. Mix 30 seconds with an electric mixer.
5. Make coffee according to package directions. 1 cup of hot coffee made from instant granules is fine for this recipe, or feel free to use brewed coffee.
6. Add 1 cup hot coffee and 3 cup all purpose flour to the mixing bowl with the other ingredients. Mix for 2 minutes with electric mixer.
7. Fold in browned sausage and 1 cup chopped pecans with a large spoon or spatula until well combined.
8. Spray a Bundt pan with non stick cooking spray.
9. Pour sausage breakfast cake mixture into Bundt pan.
10. Cook sausage breakfast cake for 1 hour at 400 degrees.
11. Remove from oven and let cool slightly.
12. Serve sausage breakfast cake warm for breakfast or brunch.
Tags: breakfast cake, electric mixer, from oven, mixing bowl, sausage breakfast, sausage breakfast cake