Breakfast Sausage Cake

6 Reviews

Prep: 30 min
Cook: 1 hr 30 min
Ready In: 2 hr

“This is a wonderful breakfast cake that includes sausage. It's wonderful spices fill the air as you bake it making your house smell as good as it tastes! It's an 'in a hurry, out the door' morning food that you don't even mind giving the kids.” - by HSTR

Adjust Servings

Adjust

Metric US

Original recipe yields 12 servings

Directions

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.
Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
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.
Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.

Nutrition

Amount Per Serving (12 total)

Calories
546 cal
27%

Fat
23 g
35%

Carbs
76.6 g
25%

Based on a 2,000 calorie diet

Share It

Reviews (6)

Rate This Recipe

TNF6478

Mar. 20, 2003

"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 wouldn't use quite as much sugar and ..." See moreI would use more sausage."

SALLYNANNE

May. 13, 2003

"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..." See more 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!!!"

Barbara

Mar. 2, 2010

"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 w..." See moreater. You might want to try this it is fantastic."

More Reviews