Welcome to a delightful baking journey where traditional charm meets modern ingenuity! This luscious Sourdough Discard Apple Cake offers the ultimate solution for utilizing your leftover sourdough starter while indulging in a spectacularly moist and flavorful dessert. Imagine the comforting aroma of sweet apples and warm spices wafting through your kitchen, culminating in a cake crowned with a velvety maple cream cheese frosting. This simple recipe effortlessly blends ease of preparation with profound, comforting flavors, making it an indispensable addition to your baking repertoire, especially when you seek to maximize your sourdough routine.
This heartwarming sourdough apple cake is designed for simplicity, allowing you to transform your discard into a culinary masterpiece without unnecessary fuss. The natural sweetness and moisture provided by grated apples create an incredibly tender crumb, while the sourdough discard infuses the cake with a subtle depth and a hint of tang that beautifully complements the sweet and spicy notes. Unlike multi-layered cakes that demand intricate assembly, this single-pan wonder is remarkably easy to bake and frost. Topped with a rich maple cream cheese frosting, it delivers a sense of special occasion without requiring extra effort. This easy-to-make dessert is perfect for sharing with loved ones, enjoying as an after-dinner treat, or elevating your morning coffee routine throughout the week.
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Why This Sourdough Apple Cake Will Become Your New Favorite
- A delightful way to utilize sourdough discard: Sourdough baking can lead to an accumulation of discard, and finding creative, delicious ways to use it can be a challenge. This recipe not only puts your discard to excellent use but transforms it into a dessert that’s anything but an afterthought. It’s a rewarding way to reduce waste while enriching your baking.
- Effortless elegance for any occasion: Despite its sophisticated flavor profile, this old-fashioned apple cake is surprisingly simple to make. It skips the complexities of traditional layer cakes, opting for a single-pan method that makes preparation and frosting a breeze. This means you can enjoy a homemade, from-scratch dessert without spending hours in the kitchen, perfect for weeknight cravings or weekend gatherings.
- A symphony of fall flavors, year-round comfort: While often associated with autumn, the harmonious blend of sweet apples, aromatic spices, and a tangy sourdough undertone, all brought together by a creamy maple frosting, creates a truly comforting experience any time of the year. It’s a dessert that feels light yet deeply satisfying, pairing beautifully with a hot cup of coffee, tea, or even a glass of milk.
The Magic of Sourdough Discard in Desserts
For this exceptional sourdough dessert, you’ll be harnessing the power of your sourdough discard. But what exactly is sourdough discard, and why is it so fantastic for baking cakes? Sourdough discard refers to the portion of your sourdough starter that you remove before feeding it. While it may not have the robust leavening power of a freshly fed, “active” starter (which would be at its peak activity for bread making), it is still teeming with flavor and contributes significantly to the texture of baked goods.
In this apple cake, the discard doesn’t primarily act as a leavening agent (that role is handled by baking soda), but rather as a flavor enhancer. It imparts a subtle, complex tanginess that beautifully offsets the sweetness of the apples and sugars, preventing the cake from being overly cloying. This unique flavor dimension elevates the cake from merely good to truly outstanding. Furthermore, the discard adds an incredible amount of moisture and tenderness to the cake’s crumb, resulting in a delightfully soft texture that melts in your mouth.
Embracing sourdough discard in your dessert recipes is a brilliant way to minimize food waste, turning a necessary byproduct of sourdough maintenance into a valuable ingredient. If you’re new to sourdough or looking for an easy way to get started, be sure to check out our simple active sourdough starter recipe for a fail-proof guide to creating your own vibrant starter.
Beyond this apple cake, the culinary possibilities with sourdough discard are vast. If you’re eager to explore more delightful ways to use your discard, we have an extensive collection of sourdough starter discard recipes that will inspire your baking adventures!
Explore More Sourdough Dessert Delights!
Some of our most cherished sourdough recipes are, in fact, decadent desserts! Once you experience the incredible depth of flavor and tender textures found in our easy sourdough cinnamon rolls and sourdough discard banana bread, you might find yourself never wanting to prepare these classics any other way!
Selecting the Perfect Apples for Baking
The choice of apples can significantly impact the final texture and flavor of your sourdough apple cake. When baking, the ideal apple variety is one that retains its shape and offers a pleasant texture without turning into mush during the baking process. Additionally, a good baking apple will contribute a balanced sweetness and a hint of tartness to complement the rich spices and sourdough notes in the cake.
We highly recommend using varieties such as Golden Delicious, Granny Smith, Braeburn, or Honeycrisp. These apples possess a firm flesh that stands up beautifully to baking temperatures. Granny Smith apples, in particular, are favored by many bakers for their vibrant tartness, which provides a fantastic counterpoint to the sweetness of the cake batter and frosting. Honeycrisp apples offer a delightful crunch and a balanced sweet-tart flavor that works wonderfully, while Golden Delicious and Braeburn apples bring a mellow sweetness and firm texture.
Feel free to experiment with a combination of two different apple varieties to create a more complex flavor profile. For instance, pairing a tart Granny Smith with a sweeter Honeycrisp can yield a truly dynamic taste experience. Whichever you choose, ensure they are peeled, cored, and grated or finely diced to integrate seamlessly into the cake batter.
Ingredient Essentials and Smart Substitutions
Understanding the role of each ingredient is key to baking a perfect sourdough discard apple cake. Here’s a closer look at what you’ll need and how you can adapt the recipe if necessary:
- Active Sourdough Starter Discard: This recipe specifically calls for sourdough discard, which means a starter that was last fed 12-24 hours prior to baking. It does not need to be at its peak activity for leavening purposes, as baking soda will provide the necessary lift. The discard primarily contributes its signature tangy flavor and a remarkably moist, tender crumb. A 100% hydration starter (fed with equal parts flour and water by weight) works best for consistent results in this recipe.
- Unsalted Butter: Using unsalted butter at room temperature is crucial for achieving a light and creamy batter. Softened butter creams easily with sugar, incorporating air for a tender cake. If you’re short on time, cutting cold butter into small cubes or placing it in a glass bowl over a bowl of warm water can help it soften faster.
- Vegetable Oil: While an all-butter cake is rich, the addition of vegetable oil in this recipe provides an incredible lightness and ensures lasting moisture. The combination delivers the best of both worlds: the unparalleled flavor of butter and the superior moisture retention of oil. You could use an alternative neutral oil like canola oil if vegetable oil is unavailable.
- Granulated Sugar and Brown Sugar: The blend of white and brown sugar is intentional. Granulated sugar provides foundational sweetness and contributes to the cake’s creamy texture when beaten with butter. Brown sugar, with its molasses content, adds a deeper, more complex caramel-like flavor and an extra layer of moisture, enhancing the cake’s overall tenderness.
- Large Eggs: Room temperature eggs are a non-negotiable for cake baking. They emulsify better with the fats and sugars, leading to a smoother, more uniform batter and a finer crumb. Cold eggs can cause the batter to curdle. If you’re looking to bake without eggs, explore effective egg replacement options for cake to ensure your cake still turns out wonderfully.
- Self-Rising Flour: This isn’t interchangeable with all-purpose flour. Self-rising flour is a pre-mixed blend of all-purpose flour, baking powder, and a touch of salt. It simplifies the dry ingredient measurement and ensures consistent leavening. You can easily make your own self-rising flour blend at home to save money and ensure you always have it on hand.
- Baking Soda: It is vital to use baking soda, not baking powder, for this recipe. Baking soda is activated by acidic ingredients, and your sourdough discard provides that acidity. This reaction creates the carbon dioxide gas needed for the cake to rise, contributing to its light and airy texture.
- Apples: As discussed earlier, while we recommend specific varieties for optimal texture and flavor, feel free to use your favorite sweet or tart baking apples. The key is to peel, core, and grate or finely dice them so they disperse evenly and contribute moisture without creating large, soggy pockets.
Recipe Variations to Delight Every Palate
While this sourdough discard apple cake is perfect as is, it’s also wonderfully adaptable. Feel free to get creative with these delicious variations:
- Frosting Fantasies: Beyond the irresistible maple cream cheese, you have many options. A simple vanilla glaze (powdered sugar, milk, and vanilla extract) provides a lighter touch. For a rustic presentation, a mere dusting of powdered sugar is elegant. To add texture and nutty flavor, sprinkle chopped walnuts or pecans over the frosting. For chocolate lovers, folding in cocoa powder or Dutch-processed cocoa into the frosting, or even adding chocolate chips to the cake batter, creates a decadent twist. Alternatively, a batch of fluffy Swiss meringue buttercream offers a luxurious, less sweet alternative.
- Pear Perfection: If apples aren’t your preference, ripe but firm pears make an excellent substitute. Their mellow sweetness and slightly softer texture work beautifully with the spices. Dice them into small pieces before incorporating them into the batter for even distribution.
- Muffin Magic: Transform your cake into individual treats by baking the batter in a lined muffin tin. Simply scoop the batter into the prepared cups and bake at 350°F (175°C) for approximately 18–22 minutes, or until a toothpick comes out clean. These sourdough apple muffins are perfect for breakfast, brunch, or a convenient lunchbox treat.
- Dried Fruit Infusion: For an extra burst of concentrated sweetness and chewiness, fold in ½ cup of raisins, dried cranberries, or even chopped dried apricots into the batter along with the apples. These fruits complement the warm spice blend and the subtle tang of the sourdough beautifully.
Equipment for a Seamless Baking Experience
Having the right tools can make all the difference in ensuring a smooth and enjoyable baking process. For this sourdough apple cake, you’ll need a few essential items:
- Stand Mixer or Hand Mixer: Crucial for creaming the butter and sugar efficiently, and for thoroughly combining ingredients without overworking the batter.
- Large Mixing Bowl(s): You’ll need at least one large bowl for the wet ingredients and another for the dry ingredients. A separate bowl for the frosting is also helpful.
- 9×13-inch Cake Pan or Baking Dish: The perfect size for this sheet cake, ensuring even baking and a good cake-to-frosting ratio.
- Rubber Spatula: Ideal for scraping down the sides of the bowl, gently folding in ingredients like apples and sourdough discard, and spreading the frosting.
- Cooling Rack: Essential for allowing the cake to cool completely and evenly after baking, which prevents it from becoming soggy and prepares it for frosting.
🎯 Pro Baking Tip
To quickly bring cold eggs to room temperature, place them in a bowl of warm (not hot!) water for about 10-15 minutes. This small step makes a big difference in the texture of your cake!
How to Bake the Ultimate Sourdough Discard Apple Cake
Creating this delicious sourdough apple cake is a straightforward process when you follow these simple steps. Precision in baking, especially when it comes to mixing, is key to achieving that perfect moist and tender crumb.
- Prepare for Perfection:
Begin by preheating your oven to 350º F (175°C). Lightly spray a 13″ x 9″ cake pan with cooking spray or grease and flour it to ensure your cake releases cleanly. This foundational step guarantees a stress-free removal and a beautifully presented cake. - Creaming for a Light Batter:
In a large mixing bowl, combine the softened unsalted butter, vegetable oil, granulated sugar, brown sugar, and room temperature eggs. Using either a stand mixer fitted with the paddle attachment or a hand mixer, beat these ingredients together at medium speed for about 3 minutes. Continue mixing until the mixture becomes visibly lighter in color and develops a creamy, fluffy texture. This step incorporates air, which is vital for a tender cake.
- Combine Dry Ingredients Thoughtfully:
In a separate, medium-sized bowl, whisk together all your dry ingredients: the self-rising flour, pumpkin pie spice, and baking soda. Stirring them together ensures even distribution of the leavening and spices throughout the cake. This crucial step helps prevent overmixing when combined with the wet ingredients, leading to a much lighter and more delicate crumb in your finished sourdough cake.
- Gentle Mixing and Adding Flavors:
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed for only about 30 seconds, or gently fold them in by hand with a spatula, just until they are barely combined. Overmixing at this stage can develop the gluten in the flour, resulting in a tougher cake. Immediately after, gently fold in the grated apples and the sourdough starter discard by hand. Mix just until they are evenly distributed throughout the batter, approximately 30 seconds. - Baking to Golden Perfection:
Pour the prepared sourdough apple cake batter into your greased 9×13-inch cake pan. Transfer it to the preheated oven and bake for 35-40 minutes. To test for doneness, insert a wooden toothpick into the center of the cake; if it comes out clean, your cake is ready. Avoid overbaking, which can lead to a dry cake. - Cool Completely Before Frosting:
Once baked, remove the cake from the oven and place it on a wire cooling rack. Allow the cake to cool completely, which typically takes at least 30 minutes, or longer depending on your kitchen’s temperature. This step is essential to prevent your maple cream cheese frosting from melting into the warm cake.
The enchanting scent of this amazing combination will undoubtedly have you eagerly anticipating that first slice long before your sourdough apple cake is even frosted!
Crafting the Perfect Maple Cream Cheese Frosting
Once your cake has cooled completely, it’s time to prepare the star topping: the maple cream cheese frosting. In a medium mixing bowl, combine the room temperature cream cheese, softened unsalted butter, and confectioners sugar. Beat these ingredients together on medium speed until the frosting is incredibly smooth, creamy, and free of lumps. Then, stir in the salt and maple extract until fully incorporated. The maple extract provides a wonderful autumnal note, but vanilla extract can be used for a classic flavor. Spread this decadent frosting generously over the cooled cake, ensuring every inch is covered for a truly indulgent experience.
Serving Suggestions for a Memorable Dessert
This sourdough discard apple cake truly shines when served at room temperature, allowing its rich flavors to fully develop and the creamy maple frosting to achieve its perfect consistency. While it’s absolutely delightful on its own, here are a few ideas to elevate your serving experience:
- Classic Pairings: A warm slice pairs exquisitely with a freshly brewed cup of coffee or a comforting mug of hot tea. For a truly fall-inspired treat, serve it alongside a glass of spiced apple cider or a festive chai latte.
- Indulgent Additions: For an extra layer of decadence, add a scoop of premium vanilla bean ice cream on the side. The cold, creamy ice cream provides a delightful contrast to the warm, spiced cake. A dollop of freshly whipped cream is also a simple yet elegant accompaniment.
- Garnish and Presentation: Enhance its visual appeal with a light dusting of cinnamon or nutmeg over the frosted top. For a sophisticated touch, arrange a few very thin apple slices or candied pecans as a garnish. This presentation makes it perfect for dinner parties or holiday gatherings, establishing it as one of our best fall desserts!
- For a Crowd: If you’re hosting a larger gathering, cutting the cake into smaller squares makes it easier for guests to serve themselves and enjoy. It’s a versatile dessert that adapts well to any occasion.
Frequently Asked Questions About Sourdough Apple Cake
A dry cake is often a sign of overbaking or overmixing. To prevent this, ensure you test the cake for doneness around the 35-minute mark by inserting a wooden toothpick into the center; it should come out clean, with no wet batter. Additionally, when mixing the batter, follow the instructions carefully to avoid overdeveloping the gluten, which can lead to a tough, dry texture.
Absolutely! Sourdough apple cake freezes beautifully. Once the cake has cooled completely (without frosting), remove it from the pan. Wrap it tightly first in plastic wrap, then in aluminum foil, or place it in a large freezer-safe zip-top bag. It will maintain its quality in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator before frosting and serving.
No problem at all! You can easily create your own pumpkin pie spice blend using common pantry spices. Combine 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg. This homemade blend will infuse your cake with the perfect warm, autumnal flavors.
Yes, this cake is an excellent make-ahead dessert! You can bake the cake up to 2 days in advance. Once baked and completely cooled, wrap it tightly in plastic wrap and store it at room temperature. Prepare the frosting on the day you plan to serve, and frost the cake just before your event for the freshest taste and appearance.
For optimal freshness, store the frosted apple cake in an airtight container at room temperature for up to 4 days. While it can be stored in the refrigerator, allowing it to come to room temperature before serving will ensure the cake and frosting are at their best texture and flavor.
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Sourdough Discard Apple Cake
Renae Gerhardstein
Pin
Equipment
- stand mixer
- large mixing bowl
- 9×13-inch cake pan
Ingredients
- 1 cup sourdough starter discard or fed 12-24 hours prior (see notes below)
- ½ cup unsalted butter room temperature or softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs room temperature
- 2½ cups self-rising flour
- 2 tablespoons pumpkin pie spice (see notes for substitutions)
- 1 teaspoon baking soda
- 3 medium apples peeled, cored, and grated or sliced into small pieces (Honeycrisp recommended, but any sweet baking apple will work)
Maple Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 6 tablespoons unsalted butter room temperature or softened
- 3 cups confectioners sugar aka powdered sugar
- 2 teaspoons maple extract or vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350º F (175°C). Spray a 13″ x 9″ cake pan with cooking spray or grease and flour.
- Add butter, oil, granulated sugar, brown sugar, and eggs to a large mixing bowl. Beat with a mixer at medium speed for 3 minutes, until light in color and creamy.
- In a separate bowl, stir together dry ingredients: self-rising flour, pumpkin pie spice, and baking soda. Add to wet ingredients and stir on low speed for 30 seconds or fold together with a spoon by hand until just combined. Gently stir in grated apples and sourdough starter discard by hand until mixed together, about 30 seconds.
- Pour sourdough apple cake batter into the prepared cake pan. Bake for 35-40 minutes until a toothpick inserted into the middle comes out clean. Let cool completely on a wire rack before frosting.
Cream Cheese Frosting
- In a medium mixing bowl, cream together room temperature cream cheese, softened butter, and confectioners sugar on medium speed until smooth and creamy. Add salt and maple extract, beating until fully incorporated.
- Spread the frosting generously over the completely cooled cake and serve.
Notes
- To warm cold eggs quickly, place them in a bowl of warm water for about 10-15 minutes.
This recipe utilizes sourdough starter discard (unfed), meaning one that was fed 12-24 hours before starting the recipe. Our recipe does not rely on a starter at its peak activity for leavening. A 100% hydration sourdough starter (equal parts flour and water by weight) typically yields the best results for this cake.
Substitution for pumpkin pie spice:
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Using all-purpose flour instead of self-rising? Find out how to make your own self-rising flour blend.
Recipe Variations:
- Swap the frosting: Instead of maple cream cheese, try a simple vanilla glaze or a dusting of powdered sugar. Add chopped walnuts or pecans for crunch. For a chocolate twist, add cocoa powder or Dutch chocolate to the frosting.
- Use pears instead of apples: Choose ripe but firm pears, dice them small, and fold into the batter for a mellow sweetness.
- Make it into muffins: Scoop batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes for breakfast or lunchbox treats.
- Add dried fruit: Fold in ½ cup of raisins or dried cranberries for extra bursts of sweetness and chewiness.
Storing Instructions:
- Store the frosted cake in an airtight container at room temperature for up to 4 days. If storing in the fridge, allow it to come to room temperature before serving for the best texture.
Make-Ahead Instructions:
- Bake the cake as directed up to 2 days in advance. Once completely cooled, wrap tightly in plastic wrap. Prepare and apply the frosting just before serving.