This sourdough apple cake is the perfect cozy Fall treat. Enjoy it for dessert or as an afternoon snack with a cup of tea! Whether you're using up your sourdough discard or simply looking for a new apple recipe, this recipe is sure to become a new favorite!
If you’re anything like my family, you probably love a good apple cake, especially when the weather starts to cool. But this isn’t just any apple cake, we’re talking about a sourdough apple cake! Have a jar of discard in your fridge? This is the recipe to use it in!
This cake is the perfect combination of tart, sweet apples with the tangy flavor of sourdough, what more could you ask for? Every bite tastes like fall, and trust me, once you make it, your family will love it just as much as mine does! Dust it with powdered sugar and enjoy it with a cup of coffee in the afternoon or as an easy Autumn dessert!
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What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you "discard" during the feeding process. Instead of throwing it away, you can use it in recipes like this cake to add flavor and reduce waste. It’s not as bubbly and active as a well-fed starter, but it’s perfect for adding that signature sourdough tang to baked goods.
If you are new to sourdough, make sure you check out all of my sourdough resources! I'll show you how to make your own sourdough starter, then how to shape a boule, and then dive into all of my delicious sourdough recipes! Make sure to join our sourdough Facebook group where we share lots of sourdough tips and tricks!
Ingredients to Gather
- Sourdough discard. If you only have active sourdough starter, feel free to use that!
- All purpose flour. A mixture of whole wheat and all purpose flour will work too.
- Baking powder. To make sure that the cake is light and fluffy.
- Spices. We'll be using ground cinnamon, vanilla extract, and some salt.
- Oil. I like using avocado oil, but you can use vegetable oil or even melted butter if that is what you have on hand.
- Sugar. For added sweetness.
- Apples. Make sure they are peeled, cored, and chopped (see below for the best apple varieties)
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Best Types of Apples to Use
For this cake, you want apples that are firm and slightly tart. You can use your favorite apples in this recipe, but here are my top picks:
- Granny Smith. They are tart and crisp, they hold their shape well during baking.
- Honeycrisp. Sweet but firm, adding a great crunch.
- Braeburn. A balance of sweet and tart with great texture.
- Pink Lady. Sweet with a bit of a zing, they bake up beautifully.
How To Make Sourdough Apple Cake
Step 1: Preheat your oven to 350°F and greased Bundt pan or an 8x8 inch baking dish.
Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Step 3: In a separate large bowl, beat the oil and sugar together until well combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sourdough discard.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 5: Fold in the chopped apples. Pour the batter into the prepared cake pan and spread it evenly.
Step 6: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Lynn's Tip!
Dust this cake with powdered sugar once cooled, or you can frost it with 3 ingredient cream cheese frosting or a simple vanilla glaze.
Tips and Tricks
- When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a denser cake with less rise. Stir until just combined, and your cake will come out light and fluffy.
- Peel your apples for a smoother texture and dice them into same sized pieces. This ensures that the apples cook evenly and you won’t have random large chunks.
- Check the cake at the 35 minute mark. Insert a toothpick into the deepest part, if it comes out clean, your cake is done! Overbaking can dry out the cake, so keeping an eye on it is key.
- While it might be tempting to dig in right away, allow the cake to cool slightly before cutting into it. This helps the cake set, making it easier to slice and keeping it from falling apart. This also helps the cake come out of the Bundt pan easily if it is cooled.
How To Long Ferment Sourdough Apple Cake
If you want to long ferment this cake, mix the sourdough discard, flour, and oil together the night before, then cover and let it sit at room temperature for 8-12 hours.
In the morning, continue with the recipe, adding remaining ingredients. By long fermenting the cake, it will make the cake easier to digest and give it a more pronounced sourdough flavor.
Storage Info
If you have any leftovers (which is rare in our house!), store them in an airtight container at room temperature for up to 3 days. Warm a slice in the microwave or oven for that fresh-out-of-the-oven vibe.
This cake freezes wonderfully. To freeze, let the cake cool completely, then wrap individual slices or the whole cake in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight or at room temperature for a few hours.
Frequently Asked Questions
Sure! If you have some active starter, you can use that instead.
While sourdough discard gives this cake its unique flavor, you can substitute it with plain yogurt or buttermilk in a pinch.
Definitely! Chopped walnuts or pecans add a nice crunch, and raisins bring an extra burst of sweetness. Just fold them into the batter along with the apples.
More Apple Recipes
📖 Recipe
Sourdough Apple Cake
Equipment
- Bundt Pan
Ingredients
- 1 cup Sourdough Discard
- 2 cups All Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ cup Neutral oil Like vegetable oil or avocado oil
- 1 cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 3 Apples Peeled and Cored
Instructions
- Preheat your oven to 350°F and greased Bundt pan or an 8x8 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large mixing bowl, mix the oil and sugar together until well combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sourdough discard.
- Add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chopped apples. Pour the batter into the prepared pan and spread it evenly throughout.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Make sure to cut the apples into small, even pieces. This will make sure that the apples are evenly distributed throughout the cake batter.
- I baked this in a Bundt pan, but you would use cake pans or a 9x13 inch baking dish for this cake.
- Serve this cake with a dusting of powdered sugar or slather it with 3 ingredient cream cheese frosting.
Dolly Hallaran says
I noticed in your directions you mention a 8x8 pan and below a 9x13 below the directions. Just wanted to let you know! I will try this soon.
Deborah Alfaro says
It is a 9x13 pan
Karen Purnell says
Love this