Hello foodie friends! I will start this post by saying that I know that sausage and pineapple as a combo is definitely a bizarre combination, but hear me out. I first fell in love with this combo when I went to Slappy Cakes here in Portland for the first time and those were the two add-ins I chose. Together they're sweet and savory which is everyone's everything. In a crumbly coffee cake, they are true perfection.
I love a good coffee cake with a coffee. I had been playing with the idea of making them for a while. After creating a Pinterest board, I came up with a recipe that worked for my liking, and I was completely satisfied with how they turned out.
INGREDIENTS
• 1 1/4 cup All Purpose Flour
• 2/3 cup Sugar
• 1/2 cup Brown Sugar
• 1 stick of Unsalted Butter, cut
• 1/3 cup Milk
• 1/4 cup Sour Cream
• 1/2 cup coffee, black
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1 tablespoon Cinnamon
• 1/2 cup of Pineapple, diced
• 1 cup ground Sausage
• 1 tablespoon Vegetable Oil
• 2 eggs
• 1/4 cup Oatmeal
DIRECTIONS
Start by pre-heating the oven to 375˚
In a mixing bowl add flour, both brown and white sugars, and cinnamon. Mix for about 1 minute or until the ingredients have had a chance to "mingle" with each other. Then you will slowly cut in the butter one small slice at a time. This will make a crumble in the bowl.
Take about 2/3 of the crumble mixture out and set aside. Slow start mixing in the rest of the ingredients. You'll know that it's good and ready when you notice that the batter is a consistent light brown all the way around the bowl.
With the crumble that you've set aside, place in a new mixing bowl and add in 1/4 cup oatmeal. Turn over a few times to make sure that the oatmeal is in the crumble mixture. This will be the topping for the coffee cake.
I used these small spring pans that I picked up at Target. I wish that I had had a fourth one because that's really what the recipe yielded. However, I couldn't handle how cute they were (I love miniature things). Fill each of the pans about 2/3 way up with the cake mix and then top with the crumble topping.
Bake for 50 minutes at 375˚. Let it cool and then release from the spring pan. Serve fresh with Coffee (black or otherwise flavored).
These cakes were absolutely to die for. As a side note, be aware that mine dropped a little near the end of baking. They still turned out amazing though, but in case it happens to you I don't want you to be surprised!
Happy baking!
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