Savory Sausage and Apple-Plum Skillet Cake
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Something different for breakfast or brunch – a sausage and apple-plum upside-down cake cooked in a skillet. It’s a bit like offering a stack of pancakes with a side of sausage and fruit, but with much less work!
- Prep time
- 15 mins
- Cook time
- 45 mins
- Yield
- 6 servings
Ingredients
- 12 ounces breakfast sausage links
- 2 large apples, peeled, cored and sliced
- 2 tablespoons Bonne Maman Golden Plum Mirabelle Preserves
- 1 1/2 cups all purpose flour (I use a gluten-free flour blend)
- 1 tablespoon granulated sugar
- 1 tablespoon fresh chopped thyme (or 1 teaspoon dried)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 cup shredded sharp cheddar cheese
- Maple syrup to serve
Instructions
- Preheat oven to 350 degrees F. Cook sausages in 10-inch oven-proof, nonstick skillet according to package directions. Leave a small amount of moisture in the pan; add apples and cook for 5 minutes or until softened. Stir in plum preserves.
- In medium bowl, whisk together flour, sugar, thyme, baking soda, baking powder and salt. In large bowl, whisk together eggs, sour cream, vegetable oil and water. Stir dry ingredients into wet ingredients; mix until just combined. Fold in cheese. Scrape batter over sausage and apple-plum mixture in skillet.
- Place skillet on baking tray; bake for 25-30 minutes or until top of cake is firm. Cool on a wire rack for 5 minutes, then place a serving plate over the skillet and invert the cake. Pass a small pitcher of maple syrup at the table.
