Sourdough Apple Cake

This easy sourdough apple cake is soft, moist and packed with thinly sliced apples, with a buttery streusel topping for a little crunch. Made with sourdough discard and simple pantry ingredients, it can be mixed and baked in under an hour.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 308kcal

Author Kate Freebairn

Equipment

Mixing Bowl
Round Cake Pan (20 x 5 cm or 8 x 2 inches)

Ingredients

2 Apples (medium, around 120 grams each)

Streusel Topping

40 g Brown Sugar
40 g Butter (cold, cubed)
40 g All Purpose Flour

Cake Batter

113 g Butter
150 g Granulated Sugar
2 Eggs
75 g Whole Milk
100 g Sourdough Discard
5 g Vanilla Paste
175 g All Purpose Flour
5 g Baking Powder
2 g Cinnamon (1 tsp)

Instructions

Preheat oven to 180ºC/350ºF. Place a round of parchment paper into the base of the pan and spray it with cooking spray.
Finely slice the 2 apples. Set these aside.
Make the streusel by rubbing the brown sugar, flour and butter together in a small bowl. Set this aside while you make the cake batter.
In a large mixing bowl, whisk together the butter, sugar, eggs, sourdough discard and vanilla until light and fluffy.
Now add the flour, baking powder and cinnamon into the bowl and bring together into a thick cake batter. Add the sliced apples into the bowl and fold into the cake batter using a spatula.
Tip the cake batter into your prepared cake pan and spread the streusel evenly over the top of the cake ensuring you cover the cake all the way to the edges.
Bake the cake at 180ºC/350ºF for around 40 to 50 minutes or until the streusel topping is golden brown and the apples are tender and cooked through.
Remove the cake from the oven and allow to cool in the pan for 30 minutes before transferring to a wire rack.

Nutrition