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 time
- 20 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Pre-heat the oven to 350 degrees. Prepare a 9 by 13 metal pan with cooking spray or a parchment sling.
- 2
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.
- 3
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.
- 4
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.
- 5
Pour the apple cake mixture into the prepared pan and bake for 40 minutes.
- 6
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.