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Sometimes I’ll make a recipe and think, this REALLY needs to go on my website ASAP. That’s exactly what happened with this Sourdough Apple Cake. I made it for book club last month and couldn’t stop eating it! I knew it needed a permanent place on my site.
This apple cake made with sourdough discard is soft, spiced, and packed with freshly chopped apples that bake down into tender bites of sweetness throughout the cake. The result? A moist, flavorful crumb with just the right balance of apple and spice – perfect for late summer to fall baking season.
If you love baking with apples, don’t miss my top favorite sourdough apple recipes for fall – a roundup filled with cozy, tried-and-true apple bakes perfect for the season.
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Why You’ll Love Sourdough Discard Apple Cake
- Discard Recipe: You’ll love that this recipe uses up some discard, which also gives it a deliciously (light) tangy flavor.
- Seasonal Favorite: This makes for the perfect fall recipe to use up your freshly picked apples.
- Quick and Easy: This recipe is ready in an hour, and it tastes delicious!
Important Ingredients
- Sourdough Discard – In order to not have an overpowering sourdough flavor, which I don’t like in sweet apple cake, I use sourdough discard that is no more than a day or two old. Sometimes I’ll even use bubbly, fresh sourdough starter. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old.
- Chopped Apples – I like to use a flavorful apple, like Honeycrisp or Granny Smith in this recipe. I have made this recipe many times with the apple skins on, and I don’t notice them at all. If you are super sensitive to apple skins, it may be worth it to peel your apples.
- Applesauce – I prefer unsweetened applesauce in this recipe. Homemade or store-bought both work well.
- Flour – All-purpose flour with an 11.5% protein content works well in this recipe.
- Sugar – This is a sweet apple cake, and sugar brings out that sweet flavor.
- Eggs – Two eggs add richness and structure to this cake.
- Vegetable Oil – I prefer a light tasting oil in this recipe. You can substitute vegetable oil for any neutral-flavored oil or butter.
- Vanilla Extract – This is a very simple cake recipe that lets the apples shine. Vanilla extract gives a vanilla flavor that compliments the apple cake well.
- Cinnamon – I love the flavor cinnamon adds to this apple cake.
- Baking Soda – Baking soda helps with the texture and rise of this bread.
- Salt – Salt balances the flavors in this recipe. Don’t leave it out.
How to Make Sourdough Discard Apple Cake
Prepare Apples
Chop apples and set aside. You can choose to either peel apples or leave them with their skins on – whichever you prefer. I like to use Granny Smith or Honeycrisp apples in this recipe. If you do want to peel your apples, grab yourself one of these apple peelers/corers. It makes the job SO much easier.
While preparing your apples, you may also want to get out your 9 by 13 metal pan baking dish and prepare it with cooking spray or a parchment sling.
Mix Batter
As with most of my recipes, you’ll see the measurements listed in grams. If you haven’t already, invest in a good kitchen scale. It’s a game changer. Grab one if you haven’t already!
Put your bowl on a kitchen scale and tare the scale (set it to zero). Add the sourdough discard, sugar, eggs, applesauce, vegetable oil and vanilla extract. Mix together until completely combined. In a small bowl whisk together the dry ingredients: flour, cinnamon, baking soda and salt. Add right on top of the wet ingredients and gently mix to combine until just a few streaks of flour remain. Pour in the chopped apples, mix together and then spread into the prepared pan.
Bake the Sourdough Apple Cake
This apple cake works perfectly for a 9 by 13 pan. I always bake cakes in metal pans instead of glass because they tend to turn out more consistently. If you want easier clean up, do yourself a favor and make a parchment sling (I didn’t do that as you can see in the photos, though it was okay thanks to my favorite non-stick pan and a little cooking spray). The sourdough discard apple cake itself is light and not too thick, which makes this pan a good size to bake in.
Bake this cake at 350 degrees Fahrenheit for about 40 minutes. The apples will get all tender and soft. The cake will be moist and baked through. Remove the pan from the oven and let sit for a few minutes. I like to whip up some fresh whipped cream.
Add some heavy cream to a bowl. Sprinkle on a teaspoon or so of granulated sugar and whip until light and fluffy. Cut a slice of apple cake and top with a dollop of fresh whipped cream. Enjoy!
Amy’s Recipe Tip
This apple cake is best eaten warm with a scoop of freshly whipped cream. To make whipped cream, pour 1/2-1 cup cold heavy whipping cream into a bowl. Use a hand mixer to whip together until creamy and thick. Add 1-2 teaspoons sugar and mix together. Refrigerate any leftover cream for up to 24 hours.
Substitutions
- Oil: Any neutral flavored oil can be used in this recipe.
- Apples: I love Honeycrisp or Granny Smith for the flavor, but substitute any favorite in season apple.
How to Store Leftovers
I store this at room temperature for the first 24 hours in an airtight container or ziplock bag. After 24 hours I stick any leftovers in my freezer. When you’re ready to eat a slice of apple cake again, thaw back to room temperature and enjoy!
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Frequently Asked Questions
We picked Honeycrisp apples to use in this apple cake. Any tart/sweet apple will work well for this recipe. I would also use Granny Smith or Pink Ladies
You can. I prefer to use fresh discard that hasn’t been sitting in the refrigerator longer than a day or two. If you don’t mind a more pronounced sourdough flavor, you can use it up to two weeks from your refrigerator.
I store this at room temperature for the first 24 hours in an airtight container or ziplock bag. After 24 hours I stick any leftovers in my freezer. When you’re ready to eat a slice of apple cake again, thaw back to room temperature and enjoy!
Yes. You can cut this recipe in half and bake it in an 8 by 8 pan. I do prefer to cut it by a quarter for a little thicker apple cake, but cutting in half will work too.
Sourdough Discard Apple Cake
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Equipment
Ingredients
- 450 grams chopped apples, about 4 cups
- 245 grams sourdough discard, 100% hydration, about 1 cup, see recipe notes
- 220 grams granulated sugar, about 1 cup plus 2 Tablespoons
- 2 large eggs, about 100 grams
- 65 grams applesauce, about 1/4 cup, unsweetened is my preference
- 55 grams vegetable oil, about 1/4 cup, or other neutral flavored oil
- 8 grams vanilla extract, about 2 teaspoons
- 115 grams all purpose flour, about 1 scant cup
- 10 grams ground cinnamon, about 2 teaspoons
- 6 grams baking soda, about 1 teaspoon
- 6 grams salt, about 1 teaspoon
Instructions
- Pre-heat the oven to 350 degrees. Prepare a 9 by 13 metal pan with cooking spray or a parchment sling.
- Chop apples and set aside. Apples can be peeled or skins left on, whatever you prefer. We like honey crisp or granny smith apples in this recipe.
- In a medium-sized bowl, mix together sourdough discard, sugar, eggs, applesauce, vegetable oil and vanilla extract until completely combined. In a separate bowl, whisk together the flour, cinnamon, baking soda and salt.
- Add the dry ingredients on top of the wet ingredients and gently combine until a few streaks of flour are left with most of the mixture combined. Add the chopped apples to the batter and mix until combined.
- Pour the apple cake mixture into the prepared pan and bake for 40 minutes.
- Let the apple cake cool in the pan for 5-10 minutes before slicing and serving warm. We love eating this cake warm with a dollop of freshly whipped cream. It is also delicious at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is super delicious. My husband went bonkers! I am making it again today. it will be a staple in our home. Thank you Amy.
I’m glad it’s a new favorite for you!
super delicious, soft and juicy!
I’m glad it turned out great! Enjoy!
What a truly tasty recipe! A great way to use discard; ours turned out perfectly.. I put the mix into a 2lb loaf tin, and 2 small mini loaf tins as there seem to be a lot of mixture. They all turned out so well. I poured a little gold syrup over the small ones while they cooled. Made some custard to go with it, it was so moist and delicious. The kids loved it. A must do recipe for your spare discard. Thank you for the recipe!
Yum! That sounds delicious. Thanks for the review.
A good easy apple cake. My only problem was the middle wasn’t fully baked while edges a little dark in the 9”x13”pan. It may be my oven but next time I may do 1/2 recipe and bake in 8×8”pan. Also slice apples thinly or precook a few minutes in microwave.
Overall a good use for discard !
Thanks for the feedback and review!