📌 Savory Apple and Poultry Sausage Cake

Posted 1 April 2026 by: Admin #Recipes

Prep Time

20 minutes

Cook Time

55 minutes

Total Time

75 minutes

Servings

6 to 8 servings

The aroma arrives long before the timer dings. Something warm, slightly sweet, with that savory undertone coming from the poultry sausages cooking in the batter. This is the loaf that brings everyone out of their rooms.

Final result — The apple-sausage cake just out of the mold: a golden crust hiding a moist and generous interior.

The crust is a light caramel color, slightly cracked on top, with little pieces of sausage peeking through the surface. When you cut a slice, the crumb resists for just a second under the knife — moist, and just the right amount of dense. The apple cubes have melted without disappearing; they keep a bit of bite. The interior is tender, almost damp, exactly as it should be.

Why you’ll love this recipe

✓You can make it with your eyes closed : Just one bowl, no special technique. You mix the liquids, add the dry ingredients, and fold in the garnish. Even on a tired Sunday morning, it’s manageable.

✓The sweet-and-savory that works : The apple isn’t sweet like in a dessert. It brings moistness and a light sweetness that balances the saltiness of the sausages. It’s subtle. People usually ask what’s in it before they realize.

✓It travels well : Wrapped in plastic wrap, it keeps for 2 days without a problem. Perfect for a picnic, a lunchbox, or an improvised appetizer cut into small cubes.

✓Einkorn flour changes everything : Compared to classic flour, it gives a slightly more rustic texture and a more tender crumb. The flavor is also more interesting. You can use normal flour, but try einkorn at least once.

Ingredient Notes

Ingredients

The ingredients for the savory cake: simple and accessible products for a surprising result.

Poultry sausages : This is the savory backbone of the cake. Chicken or turkey Frankfurt-style sausages — the ones easily found in supermarkets — work perfectly. Remove the skin before cutting; it changes the mouthfeel.
Apples : Gala or Golden. No Granny Smith here — too acidic, they unbalance the dish. Golden holds up well during baking and brings a round sweetness that pairs with the chicken. Cut into cubes of about 1 cm so they distribute well in the batter.
Einkorn flour : You can find it in the organic or natural section. It absorbs liquids differently than white flour — the batter is a bit thicker, which is normal. If you can’t find it, T65 (all-purpose) works, but the result is slightly less interesting.
Sunflower oil : No butter in this cake. Oil gives that particular melt-in-the-mouth quality we’re looking for. Some use olive oil, which also works, but the flavor becomes more pronounced — depending on what you want.

The batter: the only time you need to hold back

The natural reflex when baking is to mix well. Here, it’s the opposite. You whisk the eggs with the oil and milk until smooth — a hand whisk is enough, no need for a mixer. Sift the flour with the baking powder over it and mix just enough for the flour to disappear. The batter should stay a bit hesitant, almost imperfect. If over-worked, it becomes elastic and the cake comes out compact like a brick. A few turns of the spatula are enough.

The part everyone misses: the folding

This is where many break the cake before even putting it in the oven. The apple and sausage cubes are added at the end, with a spatula, using slow bottom-to-top movements. No whisk, no aggressive spoon. The goal is to distribute them without tearing the structure of the batter — we want the filling to be randomly distributed, not uniform. If you still see a few streaks in the batter, it’s perfect.

55 minutes, and don’t touch a thing

Oven at 180°C, fan-assisted if possible. The cake goes into the tin, you smooth the top with a damp spatula, and you close the oven. For the first 40 minutes, do not open it. Truly. Thermal shock makes the batter drop and the cake will never rise properly after that. Around 45 minutes, the house starts to smell like caramelized apple mixed with the savory scent of poultry sausages — that’s when you know it’s working. If the top browns too quickly, place a sheet of foil on top without pressing down.

Another 15 minutes after the oven — and that’s it

The cake comes out of the oven and everyone wants to cut it immediately. Resist. It needs 10 to 15 minutes in its tin to finish structuring. If you unmold it too early, the crumb is still fragile and the cake deforms when cut. Place it on a wire rack — not a towel, a rack — so that moisture escapes from underneath. Once warm, it cuts into neat slices, and the texture under the knife is exactly what we’re looking for: slightly resistant, then yielding softly.

Tips & Tricks

Let the batter rest for 10 minutes before baking — the einkorn flour hydrates better and the cake gets moister without doing anything else
If you want an even crispier crust, brush the surface with a drizzle of oil just before baking
The next day, reheat the slices for 5 minutes at 160°C rather than in the microwave — the crust regains its crunch and the crumb relaxes without drying out

Close-up — The tender crumb reveals its melting apple pieces and golden sausage slices.

FAQs

Which apple should I choose for this savory cake?

Golden or Gala, without hesitation. They hold up well during baking and provide a round sweetness without turning into applesauce. Avoid Granny Smith — too acidic, they unbalance the savory taste of the sausages.

Can I use other types of poultry sausages?

Yes, any chicken or turkey sausage works: poultry Frankfurts, smoked chicken sausages, or even poultry knacks. The key is to remove the skin before cutting for a better texture in the mouth.

How should I store the cake and for how long?

At room temperature in an airtight container, it keeps for 24 hours. In the refrigerator well-wrapped in plastic wrap, it keeps for 2 to 3 days. To reheat, prefer 5 minutes at 160°C in the oven rather than the microwave, which softens the crust.

Can this cake be frozen?

Yes, in individual slices wrapped in plastic wrap. It keeps for up to 1 month in the freezer. Thaw at room temperature for 2 hours or directly in a low oven at 150°C for 10 minutes.

Can I replace the einkorn flour?

Yes. Classic T65 or T55 (all-purpose) flour works very well. The texture will be a little lighter and the taste more neutral, but the result is still very good. Einkorn mainly brings a rustic side and a more tender crumb; it’s a plus but not essential.

How do I know if the cake is really cooked?

Insert a thin-bladed knife into the center — it should come out with a few moist crumbs, but no raw batter. If the blade comes out clean and dry, the cake is probably overcooked. Allow 55 minutes as a starting point, but every oven is different.