Sweet Potato and Apple Sourdough Discard Coffee Cake Recipe

5 from 2 votes

Sweet Potato and Apple Sourdough Discard Coffee Cake Recipe

This cake is fall in one bite! This Sourdough Discard Sweet Potato and Apple Coffee Cake is the perfect way to jumpstart the fall baking season. A little bit of brewed coffee is my secret ingredient, adding a little bit to the batter brings out all the earthy flavors and warm spices in the cake.

Prep Time1

Cook Time45

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 466kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Cinnamon Apples

230 grams apples diced
4 grams cinnamon ground
15 grams brown sugar

Pecan Streusel

15 grams powdered sugar
30 grams all-purpose flour
70 grams brown sugar
56 grams unsalted butter cold and cubed
50 grams pecans roughly chopped

Cake Batter

150 grams sweet potato about 1 small
113 grams sourdough discard
75 grams vanilla Greek yogurt
1 egg large
240 grams all-purpose flour
8 grams salt
13 grams baking powder
4 grams cinnamon ground
200 grams cane sugar
113 grams unsalted butter softened
56 grams strong brewed coffee

Metric - US Customary

Instructions

Roast the sweet potatoes: Preheat the oven to 425 F. Poke the sweet potato all over with a fork. Roast the sweet potato in the hot oven for 40 to 45 minutes, or until soft. Set aside and allow it to cool completely.
150 grams sweet potato
Prep: Turn down the oven temperature to 350 F and line an 8-inch baking pan with parchment paper.
Make the cinnamon apples: In a small bowl, combine apples, cinnamon and brown sugar. Set aside.
230 grams apples, 4 grams cinnamon, 15 grams brown sugar
Make the streusel: In a separate bowl, whisk together powdered sugar, brown sugar and all-purpose flour. Rub the butter in until the mixture clumps together. Toss the pecans in. Set aside.
15 grams powdered sugar, 30 grams all-purpose flour, 70 grams brown sugar, 56 grams unsalted butter, 50 grams pecans
Make the batter: Peel the cooled sweet potato, and transfer to a large bowl. Add in the yogurt, egg and sourdough discard. Mash the sweet potato and mix the ingredients together until no traces of egg remain.
113 grams sourdough discard, 75 grams vanilla Greek yogurt, 1 egg
Add softened butter, all-purpose flour, cane sugar, salt, baking powder and cinnamon into a large mixing bowl or the bowl of a stand mixer. Using the paddle attachment or a hand mixer with beaters, cream until the mixture looks light and fluffy.
240 grams all-purpose flour, 8 grams salt, 13 grams baking powder, 4 grams cinnamon, 200 grams cane sugar, 113 grams unsalted butter
Gently fold the wet ingredients into the flour mixture. Pour the coffee in and continue stirring until the batter looks smooth, well combined and a bit thick
56 grams strong brewed coffee
Bake: Pour batter the batter into a parchment-lined square baking pan. Add an even layer of cinnamon apples on top of the batter. Finish by adding the crumb topping in clumps, spreading small and large pieces on top.
Bake at 350 F for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Transfer baking pan to a wire rack and let the sourdough coffee cake cool for 5 minutes before slicing.
Enjoy and store: This cake is delicious the day it’s baked, but will keep well in an airtight container in the refrigerator for up to a week.

Notes

When in doubt, use weight over volume measures

Don’t over mix the batter or your cake will turn out tough and rubbery

Do your best to incorporate all the flour into the batter, or you will end up with patches of dry flour in your loaf

Make sure your chemical leaveners are still fresh and viable before making this recipe

Nutrition