Sourdough Discard Apple Cake
Sourdough discard apple cake is a sweet, spiced cake filled with fresh apples and enhanced with sourdough discard. We love to serve this apple cake warm with a dollop of whipped cream. Absolutely delicious!
Ingredients
- 450 grams chopped apples about 4 cups
- 245 grams sourdough discard, 100% hydration see recipe notes
- 220 grams granulated sugar
- 2 large eggs about 100 grams
- 65 grams applesauce
- 55 grams vegetable oil or other neutral flavored oil
- 8 grams vanilla extract about 1 teaspoon
- 115 grams all purpose flour
- 10 grams ground cinnamon about 2 teaspoons
- 8 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
Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is no more than a day or two old. You can use fresh, bubbly sourdough starter if you want. If you don't mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old.
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