Sourdough Cinnamon Apple Cake

If you love baking with sourdough discard, this Sourdough Cinnamon Apple Cake is a must-try treat. It combines the warm, spiced flavor of cinnamon with the natural sweetness of apples, all wrapped up in a moist, tender crumb. The sourdough discard adds a subtle tang that balances the sweetness beautifully, making this cake uniquely delicious.

This recipe is perfect for using up extra sourdough starter while creating something cozy and satisfying. It’s not overly sweet, so it can double as a snack cake, a dessert, or even a special breakfast treat with your morning coffee. The apples keep it moist, while the cinnamon sugar topping gives it a lovely crunch.

Whether you’re baking for family, friends, or just yourself, this cake is easy, comforting, and sure to fill your kitchen with the warm aroma of fall spices. It’s a rustic, homemade-style cake that pairs wonderfully with whipped cream, ice cream, or simply enjoyed on its own.

Cooking Time & Serving

• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10–12 slices

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 cup sourdough discard (unfed starter)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 medium apples, peeled, cored, and diced

For the Topping:

• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• Optional: ¼ cup chopped walnuts or pecans

How to Make Sourdough Cinnamon Apple Cake

1. Preheat the oven: Set to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
2. Mix the wet ingredients: In a large mixing bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and sourdough discard until smooth.
3. Combine the dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Mix batter: Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
5. Add apples: Gently fold in the diced apples.
6. Prepare topping: Mix sugar and cinnamon in a small bowl. Sprinkle evenly over the batter. Add nuts if using.
7. Bake: Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

• Use a mix of tart (like Granny Smith) and sweet (like Honeycrisp) apples for the best flavor.
• You can swap butter with coconut oil for a dairy-free option.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• This cake also freezes well—wrap slices individually for easy snacking later.

FAQs

1. Can I make this cake without sourdough discard?

Yes, you can replace it with ½ cup plain yogurt or buttermilk, though it won’t have the same tangy depth of flavor.

2. Which apples work best for this cake?

Granny Smith, Honeycrisp, or Fuji apples work great. A mix of sweet and tart varieties makes the cake more flavorful.

3. Can I make this cake gluten-free?

Yes, swap the all-purpose flour with a 1:1 gluten-free baking flour blend.

4. What can I serve this with?

It pairs beautifully with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce.

Nutrition (per serving, based on 12 slices)