INGREDIENTS
For the Sausage Crumble Topping:
1/2 cup dark brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup salted butter, chilled
1/4 cup quick-cooking oats
3/4 cup chopped pecans
1/2 pound Wampler’s Hot Sausage, browned, crumbled, and cooled
For the Cake:
1/2 cup salted butter, softened
3/4 cup dark brown sugar
1/2 cup pure maple syrup
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons apple pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup heavy whipping cream
3/4 cup brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, at room temp
1 small apple, diced plus 3 small apples, thinly sliced (I used gala)
1/2 cup fresh cranberries cut in half plus 1/2 cup fresh whole cranberries
For the Coffee Glaze:
1 Tablespoon salted butter, melted
2 Tablespoons brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee
1 1/2 cups powdered sugar
INSTRUCTIONS
For the Sausage Crumble Topping: In a small bowl, stir together the brown sugar and the flour. Cut in the butter until the mixture resembles coarse crumbs. Stir in the oats, pecans, and sausage. Set aside.
For the Cake: Preheat oven to 350 degrees F. Lightly grease a 12-inch cast iron pan or baking dish. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, and maple syrup until smooth. Add eggs and vanilla and beat well, scraping down the sides of the bowl as needed. In a separate bowl, stir together the flour, apple pie spice, baking soda, baking powder, and salt. With the mixer on low, add one-third of the dry ingredients to the butter/sugar mixture and mix until combined. Add the heavy whipping cream and mix well. Add another 1/3 of the dry ingredients followed by the coffee then the remaining dry ingredients, mixing well after each addition. Fold in the diced apple and the halved cranberries. Pour half of the batter into the prepared pan. Spread with 1/3 of the sausage crumble then top with the remaining batter. Top with sliced apples and whole cranberries and prepared crumb topping. Bake in preheated oven for 55 to 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 15 minutes. Meanwhile, prepare the glaze.
For the Coffee Glaze: In a small bowl, whisk together butter, coffee, and powdered sugar until smooth. Drizzle over slightly cooled cake. Enjoy!