Apple Sausage Coffee Cake Recipes

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLESAUCE COFFEE CAKE

Steps:

• To Assemble.
• Preheat oven to 350 °F and grease and flour a 9-x-5-inch loaf pan.
• For loaf, whisk vegetable oil, brown sugar, sugar, whole egg, egg yolk and vanilla until smooth. Stir in applesauce. In a separate bowl, sift flour, baking powder, baking soda, nutmeg and ginger and stir gently into applesauce mixture.
• For streusel, combine brown sugar, flour and cinnamon. Stir in melted butter and walnut pieces and toss to coat.
• Spoon half of the applesauce batter into prepared loaf pan and sprinkle with half of the streusel. Top with remaining batter and sprinkle remaining streusel to finish. Bake for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool loaf for 20 minutes, before turning out on a rack to cool completely.

SPICED APPLESAUCE COFFEE CAKE

Steps:

• Lightly spray a 6-cup souffle dish with butter-flavored cooking spray and set aside. Make a foil ring 1/2-inch thick for souffle dish to sit on and place inside the bottom of a 5-quart slow cooker.
• In a large bowl, combine cake mix, applesauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into souffle dish and set aside.
• In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping several times to swirl.
• Place souffle dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tester comes out clean. Do not lift lid to check cake for the first 3 hours.
• Cool in souffle dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

APPLE SAUSAGE BAKE

Steps:

• In a large bowl, beat eggs, add milk, saltines, apple and onion. Add the sausage and mix well. Lightly press into a greased 6-cup ring mold or other mold. Invert onto a lightly greased 15x10x1-in. baking pan; remove mold. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 170°; drain.

APPLE COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

APPLE-SAUSAGE-CHEDDAR BREAKFAST BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, breaking up with spoon, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
• In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour evenly over cheese.
• Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

APPLE COFFEE CAKE

Steps:

• Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
• In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
• Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

APPLE COFFEE CAKE

Steps:

• Sift dry ingredients together.
• Combine remaining ingredients in a large bowl; gradually add dry ingredients and mix well.
• Pour into a greased bundt pan and bake in a preheated 350F oven for an hour or until a cake tester comes out clean.

APPLE COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease an 8 x 13-inch baking dish with nonstick spray.
• Make the streusel topping: In a medium bowl, combine the butter, brown sugar, flour, oats, cinnamon, nutmeg, and baking powder. Mix with your fingers, massaging the butter into the dry ingredients, until well combined and loosely clumpy.
• Make the cake: In a large bowl, cream the butter and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2 minutes. Add the apple butter, sour cream, eggs, and vanilla and mix until fully combined, about 3 minutes.
• Add the flour, ground cinnamon, ground ginger, baking soda and salt to the wet ingredients. Mix until completely combined, about 4 minutes total.
• Fold in the apples with a rubber spatula until just incorporated.
• Make the cream cheese filling: In a medium bowl, beat together the cream cheese, heavy cream, sugar, and vanilla with an electric hand mixer on medium-low speed until smooth, 2 minutes.
• Pour half of the batter into the prepared baking dish, spreading evenly. Sprinkle half of the streusel on top. Add the remaining batter, spreading to cover the streusel. Spread the cream cheese filling over the batter and top with the remaining streusel.
• Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving.
• Enjoy!

APPLE-SAUSAGE COFFEE CAKE

Steps:

• Preheat oven to 450 degrees F. In a large skillet, saute sausage until browned. Pour off any fat from skillet, add apple slices and sprinkle with sugar and cinnamon. Saute 1-2 minutes until apples just lose their crispness. Set aside. Place the butter in a well-seasoned 9-inch iron skillet and heat in preheated oven until bubbly and hot. Arrange the sausage in the pan, cover with apples, distributing evenly. Pour the batter over the apples and bake until nicely browned, about 8-10 minutes. Cut into pie-shaped wedges and serve immediately.