This Sourdough Discard Apple Cake is light and fluffy, packed with fresh apples, and topped with a sweet and crunchy streusel topping. It's a delicious, not-too-sweet cake that is perfect for an afternoon treat or dessert. The batter comes together easily, and you'll have this in the oven in under 30 minutes!
Why you'll love this recipe
- This cake is made with fresh apples, perfect for highlighting those fall flavors! Use any kind of apple that you like to eat (I love Fuji and Gala apples for this cake).
- This recipe uses sourdough discard, but you can easily modify to use active sourdough starter, if you prefer.
- You'll have this cake in the oven in under 30 minutes.
- Looking for other easy sourdough discard cake recipes? Try this Sourdough Lemon Blackberry Cake and this Sourdough Zucchini Cake.
- There is no frosting on this cake, so once it comes out of the oven, let it cool, and it's ready to slice and serve!
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Ingredients
There are only a few key ingredients you'll need to bring this cake together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Apples: Use any type of apple that you like with this recipe! I recommend Gala or Fuji, but Honeycrisp, Braeburn, and Pink Lady also work well!
- You do not need to peel the apples for this recipe, but you can, if you prefer that texturally.
- Craving more apple recipes? Try these Sourdough Apple Pie Bars and Sourdough Apple Muffins.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - While it's not needed for leavening purposes, if you'd like to make this recipe with active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). There are no other changes you will need to make to the recipe.
- Use pears - This recipe was designed for apples, but would work equally well with fresh pears! Bosc, Anjou, and Bartlett pears will all work well.
How to Make Sourdough Discard Apple Cake
There are only a few key steps to bring this recipe together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: In a small bowl, mix together the dry ingredients (minus the sugars).
- Step 2: In a larger bowl, combine the sugars, sourdough discard, eggs, and vanilla extract. Mix until combined.
- Step 3: Dice your apples (a small dice is best). There is no need to peel them!
- Step 4: Add the dry ingredients to the wet ingredients and stir until no dry spots remain. Then, fold in the diced apples until incorporated.
- Step 5: In a small bowl, combine the ingredients for the streusel topping and mix until combined and no dry spots remain.
- Step 6: Spread the cake batter into a 9-inch springform pan and evenly spread the streusel topping on top. Sprinkle the cake generously with turbinado sugar, then bake until golden brown.
- Allow the cake to cool for 10 minutes in the pan. Then, run a butter knife around the edge of the pan, remove the outer ring, and set the cake on a cooling rack to cool before serving.
Expert Baking Tips
- Use metric measurements for at least the flour and sourdough discard. These are two ingredients where there can be a huge variation in using cups vs. metric measurements. Using a kitchen scale for metric measurements for at least these two ingredients will set you on the right path!
- A small dice for the apples will work best so that the apples are evenly distributed throughout the cake.
- You do not need to peel the apples, but you can if you would prefer a slightly smoother texture.
- There is no frosting with this recipe, which makes this a perfect cake to eat while it's still slightly warm. Let it cool at least an hour, then slice!
Storage
Refrigerator Storage: Store this apple cake covered or in an airtight container in the refrigerator for up to 4-5 days.
Freezer Storage: Once the cake has cooled completely, wrap tightly to prevent freezer burn (in plastic wrap, followed by aluminum foil), and freeze for up to 3 months. When ready to serve, let the cake thaw in the refrigerator overnight, then slice and serve.
Recipe FAQs
Are your metric measurements accurate, or are they auto-populated?
They're accurate! I use the metric measurements for my own baking, especially with the flour and sourdough discard, so I recommend you do the same! There can be such a huge variation in cups measurements, particularly for those two ingredients.
More Sourdough Discard Apple Recipes
If you tried this Sourdough Discard Apple Cake or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Apple Cake
A light and fluffy cake packed with fresh apples and topped with a streusel crumble.
Equipment
Ingredients
For the Cake
- 1 ¼ cup all-purpose flour
- 2 teaspoons cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 eggs room temperature
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups diced apple about 2 medium apples
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 5 Tablespoons unsalted butter melted
- 1 Tablespoon Turbinado sugar, for topping optional
Instructions
- Preheat the oven to 350℉ (175℃). Grease and line a 9-inch springform pan with parchment paper. Set aside.
- Make the batter. In a small bowl, combine the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Stir to combine, then set aside.
- In a large bowl, combine the granulated sugar, light brown sugar, sourdough discard, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the wet ingredients, stirring to combine until no dry spots remain. Fold in the diced apples until incorporated. Spread the batter into the prepared baking pan.
- Make the streusel. In a small bowl, combine the flour, oats, light brown sugar, and cinnamon. Add the melted butter and stir until combined and no dry spots remain. The streusel will clump together to form big crumbles.
- Evenly spread the streusel on the batter in the baking pan. Sprinkle generously with turbinado sugar (optional).
- Bake at 350℉ (175℃) for 45-50 minutes, until the top of the cake is golden brown and the center is firm. You can insert a toothpick in the center of the cake to test for doneness, but be aware that the apples in the cake can make the toothpick appear wet even once the cake is fully baked.
- Let the cake cool in the pan for 10 minutes. Run a butter knife around the edges of the pan to separate the cake from the sides, then remove the outer ring. Transfer the cake to a cooling rack to cool.
Video
Notes
1 serving = 1 slice.
While it's not needed for leavening purposes, this recipe can also be made with active sourdough starter. To do so, replace the sourdough discard with active starter (200g). You do not need to make any other changes to the recipe.
Nutrition
Calories: 227kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 159mgPotassium: 66mgFiber: 1gSugar: 19gVitamin A: 149IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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Jessica Vogl says
Light and fluffy, and full of fresh apples! It's a perfect fall cake!