Sourdough Discard Apple Cake

4.95 from 20 votes

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!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American, German

Servings: servings

Author: Amy Coyne

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

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.

Nutrition