Sourdough Apple Cake is a great way to use apples this year. It’s moist, has the warm flavor of cinnamon, and slightly tangy. Just like an apple cake is supposed to be! This is a delicious cake and it’s perfect for breakfast, brunch, or a mid-day snack. Check out these other Recipes For Discarded Sourdough Starter for more great recipe ideas.
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Sourdough discard apple cake is an easy recipe and one of the best ways to use fresh apples. This time of year apples are in season and you can’t go by the produce section of the grocery store without seeing these shiny beauties. If you get anywhere near them, you’ll smell their distinctly crisp scent and be drawn to their table.
This moist apple cake is special because it’s made with sourdough starter instead of a chemical leavener like baking soda or powder. The live cultures in sourdough make the cake rise. It’s also good for your health! Because it’s fermented, sourdough starter has a tangy flavor that nicely balances the sweetness of the cake.
This is not your traditional apple cake. And unlike most apple cake recipes, this one uses sour cream as one of the ingredients. This means that this will be the most moist and delicious apple cake you’ve ever tried! Let’s dive in and make this yummy treat!
- All-purpose flour
- White sugar
- Brown sugar
- Sour cream
- Vanilla extract
- Sourdough starter discard
How to make Sourdough Apple Cake
Let the eggs, sour cream and butter all come to room temperature first.
When the above ingredients are at room temp, peel the apples, slice them into 1/2 inch thick slices, then cut them into 1/4 inch pieces.
In a medium bowl add the all-purpose flour, cinnamon, baking powder.
In a large mixing bowl combine the wet ingredients of butter, sugar, brown sugar. Beat at medium speed, be sure to scrape the bowl often until creamy.
Add the eggs, one at a time, beating well after each egg. Then add sourdough discard and beat well.
Add all remaining ingredients except apples. Add in the flour mixture a little at a time until it’s just mixed in.
Grab your bowl of batter and then gently stir or fold the apple chunks into the cake batter using a rubber spatula.
Pour the batter into the prepared pan. No need to smooth batter. The top of the cake batter will be lumpy.
Bake for 40-55 minutes or until the cake is golden brown and cooked all the way through.
Serve this apple cake with…
Ice cream A perfect way to enjoy this dessert is with a small scoop of vanilla bean ice cream. If you are feeling extra decadent you can top with whipped cream and a drizzle of honey.
Whipped Cream Fresh homemade whipped cream is a perfect combo for this sourdough apple cake recipe. You can either add sugar to the whipped cream or 2 tablespoons of maple syrup for a little something special. 1 cup HWP and 2 tbsp of maple syrup and whip until you have stiff peaks. You’ll thank me later.
Honey This is probably the most used by my kids. It is easy and no fuss no muss. Just drizzle on top when the cake is warm and enjoy a fresh slice.
Powdered Sugar Another perfect way to enjoy this treat. You can use 1 to 2 tbsp to lightly dust the top of the entire cake with a bit of sugar.
Pumpkin Spice Lattes During the fall season it is traditional to have apples and pumpkin spice. Next time you make this apple cake, why not combine these two for a perfect afternoon snack
Variations and tips for success
Most recipes for apple cakes use all purpose flour, but you can use whole wheat flour or almond flour if you like the flavor or want this cake to be just a bit healthier.
Although this cake is made with 1/2 cup sourdough starter, if you don’t have any or it’s no longer active, you can use a teaspoon baking soda instead. You may also need to cut back the flour by 1/2 cup since the starter is liquid and balances the dry ingredients.
If you’d like to replace the butter to make the cake a little healthier, you could use vegetable oil instead. Just use the same amount of oil as butter.
Streusel Topping Want to add a little something special to the cake with a crumble topping. In a separate bowl add a tsp cinnamon, 1 stick of unsalted butter, 1/2 cup brown sugar, 1/2 cup all purpose flour. Use a fork to combine. Then add to the cake pan prior to pouring the batter for a delicious and buttery crunch.
How to store this sourdough apple cake
After baking this apple cake, cover it loosely with plastic wrap or aluminum foil and leave it on the counter for up to 3 days.
You can also freeze it! Wrap it tightly in plastic wrap, then aluminum foil, and place it in the freezer for up to 3 months.
To thaw, let it come to room temperature on the counter.
Should you peel apples for apple cake?
It’s a good idea to peel the apples for this type of cake because it’s more delicate and the texture is important. In other dishes with baked apples, it’s not quite as important to peel them.
What is the best apple for apple cake?
The best apples for this type of cake are tangy red apples. These include types like Gala, Honeycrisp, and Fuji.
What can I make with a bunch of apples?
This cake is a great dessert to make with a bunch of apples! It’s moist, tangy, and delicious!
OTHER RECIPES YOU WILL LOVE
- Sourdough Chocolate Chip Cookies
- Double Chocolate Sourdough Cookies
- Sourdough French Toast
- Quick Bread Recipe (sourdough)
- Coffee Cake Recipe
- Sourdough Monkey Bread
- Sourdough Sugar Cookie Recipe
Sourdough Apple Cake
- 1/2 cup butter
- 1 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar firmly packed
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 eggs
- 2 apples
- 1 cup sour cream
- 1/2 cup sourdough starter stiff, unfed
- 1 tsp vanilla extract
- Grease your bundt pan. Set aside.
- Preheat your oven to 350 degrees F
- Peel apples first. Then slice apples into 1/2 inch thick slices. Take the sliced apples and cut them into 1/4 inch cubes and set them aside.
- Let the eggs, sour cream and butter all come to room temperature
- In a medium bowl add the all-purpose flour, cinnamon
- In a large mixing bowl combine the butter, sugar, brown sugar. Beat at medium speed, be sure to scrape the bowl often until creamy.
- Add your eggs, one at a time, beating well after each egg. Then add sourdough discard and beat well.
- Add all remaining ingredients except apples. For the flour mixture, you will need to mix in 1/2 at a time and combine.
- Grab your bowl of batter and then gently stir or fold in the apple chunks into the cake batter using a rubber spatula.
Make the cake:
- Pour batter into your bundt pan.
- Bake for 40-55 minutes or until cake is golden brown and cooked through.
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Donna @ Modern on Monticello says
I had to pin this. It just makes me think of fall and enjoying it with a cup of tea or yes – a pumpkin latte like you mentioned. Thanks so much for sharing it this week.
Karla Harmer says
Thank you! It will be perfect with that latte!
Leigh Glaser says
Can you substitute applesauce for Apple’s??
Karla Harmer says
Yes, you could. I do not have that recipe tested. But I do use applesauce in a lot of my backing.
Mariko Blouin says
How much baking powder? Not listed in ingredients but part of recipe instructions. TY. Mariko
Karla Harmer says
I do not use baking powder in the recipe. I mention it above as an alternative.
This looks so delicious! Thanks for sharing this recipe 🙂
Karla Harmer says
Thank you, Camille!
Absolutely scrumptious! Thanks for sharing the recipe.
Karla Harmer says
Thank you, Glenda! Glad you enjoyed it!
This is an amazing and super easy-to-make sourdough apple cake recipe!
Beautiful seasonal cake. I can’t wait to bake it.