Sourdough Apple Cake Recipe

5 from 7 votes

Sourdough Apple Cake Recipe

Plush and velvety with tart cinnamon apples and a crunchy brown sugar streusel, this Sourdough Apple Cake is the most comforting fall bake.

Prep Time15

Cook Time45

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 325kcal

Author: Hannah Dela Cruz

Equipment

9-inch cake pan
Kitchen scale
Parchment paper

Ingredients

Topping

120 grams apple 1 small Granny Smith, diced
1 teaspoon ground cinnamon
11 grams cornstarch
30 grams all-purpose flour
50 grams brown sugar
42 grams unsalted butter cold and cut into cubes

Cake Batter

113 grams unsalted butter softened
210 grams all-purpose flour
10 grams baking powder
6 grams salt
200 grams cane sugar
1 egg large
113 grams sourdough discard
170 grams sour cream

Glaze (optional)

60 grams powdered sugar
14 grams unsalted butter melted
14 grams milk plus more if needed

Metric - US Customary

Instructions

Prep: Preheat the oven to 325 F with a rack in the middle. Line a 9-inch cake with parchment paper.
Make the toppings: Toss the apples in cinnamon. Set aside.
120 grams apple, 1 teaspoon ground cinnamon
Combine the all-purpose flour, cornstarch, brown sugar and butter. Rub the butter in until all of the flour is hydrated. Refrigerate the streusel until ready to use.
11 grams cornstarch, 30 grams all-purpose flour, 50 grams brown sugar, 42 grams unsalted butter
Make the batter: Using a hand mixer or stand mixer, blend the butter, dry ingredients and sugar together until the mixture resembles coarse, wet sand.
210 grams all-purpose flour, 10 grams baking powder, 6 grams salt, 200 grams cane sugar, 113 grams unsalted butter
Add the egg to the flour mixture. Stir in the sourdough discard and sour cream until fully incorporated.
1 egg, 113 grams sourdough discard, 170 grams sour cream
Bake: Transfer the batter to the prepared pan. The batter should be very thick, spread it to the edges of the cake pan. Spread the apples and then the streusel in an even layer over the batter.
Bake for 45 to 50 minutes or until the cake is well-risen and the edges are golden brown. Pull the cake out of the oven when a toothpick inserted in the center of the pan comes out clean.
Transfer to a wire rack to cool for 10 minutes before removing from the pan.
Make the glaze: Mix the glaze ingredients and stir with a spatula or spoon until smooth and silky. Add milk 1 teaspoon at a time if your glaze seems too thick. Drizzle glaze over the cake.
60 grams powdered sugar, 14 grams unsalted butter, 14 grams milk
Serve: Slice and serve cake warm. This cake is best enjoyed on the same day it’s baked but will store well in an airtight container at room temperature for up to 3 days. You should refrigerate the cake if you plan to store it for a longer period of time.

Notes

Both active starter and sourdough discard will work in this recipe.
You’ll need a hand mixer or stand mixer to properly cream the ingredients for this recipe.
Use apples that won’t break down as they bake, Granny Smith, Honey Crisp or Golden Delicious are great options.
Do not open the oven door while the cake bakes, this allows heat to escape rapidly and may cause your cake to sink. This will lead to a gummy and dense center.

Nutrition