The Sourdough Apple Cake Recipe does exactly that, turning what might otherwise be kitchen waste into a delicious creation. This recipe is an opportunity to practice sustainability while enjoying a mouth watering treat. In this article, we’ll guide you through making this fantastic cake, ensuring your baking collection is both tasty and eco-friendly.
For More Guidance:
Why You’ll Love This Recipe:
Unbelievably tender and moist:
This sourdough discard apple cake is unbelievably light and fluffy, creating a delightful sensory experience with every bite. The secret lies in the fermentation process that the sourdough starter experiences. It not only heightens the flavor profile but also contributes to a texture so soft that the crumb literally melts in your mouth. As the apples bake, they release their natural juices, infusing the cake with a subtle sweetness and enhancing it.
Perfect use for that extra sourdough discard:
Transforming that extra sourdough discard into an easy dessert unlocks a world of culinary delights. The natural fermentation in sourdough adds not only flavor but also a complexity to the overall dish that store-bought ingredients simply can’t replicate. Dishes like sourdough brownies or chocolate chip cookies create an unexpected depth and richness that keep your guests guessing the secret ingredient.
A little rum for cozy warmth:
A little rum can transform your kitchen into a cozy haven, especially when paired with the sweet, spiced aromas of a Sourdough Apple Cake made with discard. Enhancing the flavors of cinnamon and nutmeg. The slight bite from the rum blends with the tender apples, creating layers of taste that evoke memories of autumn gatherings and family traditions.
Ingredients & Substitutions
- Flour: I used all-purpose flour for this recipe.
- Butter: If you substitute unsalted butter with salted butter, cut 1 gram (¼ teaspoon) from the cake batter.
- Apples: I used tart Granny Smith apples. These and Honeycrisp apples are my favorite apples for this sourdough cake. They’re just a bit tart, perfectly balanced by the sugar and stay tender without turning mushy. You could also go for apples like Pink Lady, Gala, or even do a combination of your favorites.
- Rum: Since there aren’t any spices in this cake, the rum is what brings that extra warmth and depth of flavor. Don’t worry, the alcohol bakes off, but it leaves behind a sweet, almost spiced taste that pairs so well with the apples. If you’d rather skip the rum, you can use apple juice, milk, or even water. The cake may bake a little faster, so start checking on it early.
- Sourdough Discard: Fresh, room-temperature discard that’s about 1–2 days old works best for this cake because it keeps the flavor mild and the crumb soft. Discard that’s been sitting in the fridge tastes tangier since the acids keep building up even when the yeast slows down, so the flavor comes through sharper. You can use an active sourdough starter in the exact same amount, but it won’t affect the rise, which is what the baking powder is for.
How to Make Sourdough Apple Cake Recipe
:
- Preheat the oven to 350°F and grease and line a springform pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside as well.
How to Store:
Counter: This sourdough apple cake keeps really well, so you don’t have to eat it all at once, not that it’s not tempting. On the counter, it’ll stay fresh for about 2 days if you keep it covered. I use a cake dome, but something simple like aluminum foil over the pan will work too.
Fridge: If you need it to last longer, store it in the fridge in an airtight container and it’ll stay good for about 5 days.
Freezer: And how well does this homemade cake freeze? Really well. Slice the cake, wrap each piece tightly in plastic wrap, and slide them into a freezer bag for up to 3 months. Thaw at room temp or rewarm it in the oven at 300°F for 10–15 minutes so it tastes almost like just baked it.
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