Simple Sourdough Discard Apple Cake (Easy Fall Favourite!)

This sourdough discard apple cake is cozy, moist, and the best way to use up extra starter. It is light, fluffy, full of warm spice, and made with simple pantry staples. Whether you are baking for fall or just craving something sweet, this easy apple cake has you covered—and it works well with all kinds of substitutions. We like adding whole wheat flour for a bit of extra flavour and fibre. It is the kind of recipe you’ll want to make on repeat all season long.

Why I Bake This Sourdough Discard Apple Cake Every Fall

I keep coming back to this sourdough discard apple cake because it’s just that reliable. It’s the kind of easy apple cake that tastes even better the next day, and it freezes well, so you can easily have a treat on hand when needed. The apple cake is always a hit with friends and family, especially our girls, who ask for it every time we have a few apples to use up. Plus, it’s a great way to use sourdough discard without feeling like you’re wasting anything.

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Ingredients You’ll Need (and Why They Matter)

Apples – Best types and prep tips
For the best sourdough discard apple cake, use firm, slightly tart apples like Honeycrisp, Granny Smith, or Pink Lady. These varieties hold up well during baking and add great flavour. We peel and chop the apples because we like the chunky bursts of apple, but feel free to grate for an even texture.

Sourdough discard
Both fresh and refrigerated sourdough discard work in this recipe. Unfed, inactive discard is ideal as it adds a subtle tang without affecting rise. Just make sure it’s not too acidic or old (no strong off smell), especially if it’s been sitting for more than a week.

Whole wheat flour
We like using some whole wheat flour for its light texture and mild flavour. It adds a bit of nuttiness and extra fibre without making the cake dense. You can easily omit and use only all-purpose flour.

Oil vs. butter
We use melted butter for a rich, classic flavour and rely on applesauce to keep the cake moist. If you prefer a dairy-free option, you can use oil instead—or even go half and half for a balance of both.

Applesauce – For moisture and flavour
Unsweetened applesauce adds natural sweetness and helps keep the cake soft without needing extra fat. It pairs perfectly with the fresh apples and warm spices.

Warm spices – Cinnamon, nutmeg, and cloves
A mix of cinnamon, nutmeg, and cloves brings out the best in the apples and adds that classic fall flavour. Feel free to adjust the blend or add a pinch of cardamom for something a little different.

For the Sourdough Discard Apple Cake Batter

Ingredient	Weight (g)	Volume	Baker’s %
All-Purpose Flour	226g	1 ¾ cups	80%
Whole Wheat Flour	56g	½ cup	20%
Apple (Chopped)	210g	1 ½ cups (loosely packed)	74%
Eggs (Room Temp)	161g	3 large eggs	57%
Sourdough Discard	161g	¾ cup	57%
Sugar	226g	1 cup	80%
Apple Sauce	102g	⅓ cup + 1 tbsp	36%
Vanilla Extract	5g	1 tsp	1.9%
Baking Soda	8g	1 ½ tsp	2.8%
Baking Powder	8g	2 tsp	2.8%
Ground Cinnamon	5g	2 tsp	1.7%
Ground Nutmeg	1g	¼ tsp	0.5%
Ground Cloves	1g	¼ tsp	0.5%
Salt	6g	1 tsp	2%
Butter (melted)	182g	¾ cup (1 ½ sticks)	65%

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Tools You’ll Need

• 9″ round pan
• Mixing bowls
• Spatula
• Whisk or stand mixer
• Kitchen scale (recommended for accuracy)
• Optional: parchment paper to line the bottom of pan
• Optional: apple corer or peeler

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How to Make Sourdough Discard Apple Cake (Step-by-Step with Pictures Below)

1. Whisk melted butter, sourdough discard, and brown sugar in a large bowl until smooth.
2. Add applesauce and whisk until fully combined.
3. Add eggs and vanilla extract and mix again until fully incorporated.
4. Fold in chopped apples and set the wet mixture aside.
5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and warm spices until evenly combined.
6. Pour the wet ingredients into the dry and stir just until no dry flour remains.
7. Pour the batter into a greased loaf or cake pan and smooth the top.
8. Top with sliced apples and bake at 350°F (175°C) for about 60 minutes, or until a tester comes out clean.

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Optional: Add a Caramel Sauce

If you want to take this sourdough discard apple cake over the top, drizzle it with a quick homemade caramel sauce. All you need is:

• ¼ cup (60g) unsalted butter
• ¼ cup (60g) heavy whipping cream (35%)
• ½ cup (100g) brown sugar

Melt butter in a small saucepan over medium heat, stirring until completely melted, then add sugar and cook until smooth and slightly thickened, about 3 to 5 minutes. The mixture will start to bubble. Let it cool slightly, then pour over the cooled cake just before serving.

This sauce can be made ahead and stored in the fridge for up to 1 week. Reheat gently before serving.

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Tips for the Best Apple Cake Every Time.

• Don’t overmix, or the cake will be too dense.
• Don’t underbake, always look for an even, golden top and use a cake tester or knife inserted into the middle of the cake (it should come out clean) to ensure it is baked through.
• Let cool slightly before slicing.

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Flavour Variations & Add-Ins

Add chopped walnuts or pecans
For extra crunch and a nutty flavour that pairs perfectly with apples, stir in a handful of chopped walnuts or pecans. Toast them first for even more depth.

Mix in dried cranberries or raisins
Fold in dried cranberries or raisins for little bursts of sweetness and texture. They complement the apples and spices without overpowering the cake.

Add grated sweet potato or carrot
Grated sweet potato or carrot adds natural sweetness, extra moisture, and a bit of colour. It is a simple way to add a little veg without noticeably changing the flavour.

Swap apples for pears
You can use ripe but firm pears instead of apples for a softer, slightly floral variation. Bosc or Anjou pears work best and bake up beautifully in this cake.

Note: This cake also makes great muffins!
Scoop the batter into a lined muffin tin and bake at the same temperature for about 18 to 22 minutes. They’re great for snacks, lunchboxes, or freezing for later.

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Frequently Asked Questions

• Can I make this without sourdough discard?
  • Yes, you can. Replace the sourdough discard with an equal amount of plain yogurt or buttermilk for a similar texture and slight tang.
• Can I use all-purpose flour instead of whole wheat?
  • Yes, all-purpose flour works perfectly in this recipe. The texture will be slightly lighter and softer, but the flavour is still great. You can also use half whole wheat and half all-purpose for a balance of both.
• Can I use an older refrigerated sourdough discard?
  • Yes, as long as it doesn’t smell overly sour or off. A few days to a week old is usually fine.
• Can I make this recipe gluten-free or vegan?
  • You can try a 1:1 gluten-free flour blend, though the texture may vary. To make it vegan, swap the butter for oil or plant-based butter and use a flax egg (mix 1 tablespoon ground flaxseed and 3 tablespoons of water, let sit 5-10 minutes to replace 1 egg).
• Can I freeze this sourdough discard apple cake?
  • Yes. Let the cake cool completely, then wrap slices or the whole cake tightly in plastic wrap and freeze in a sealed container or bag for up to 3 months.
• How should I store leftovers?
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The texture stays moist, and the flavour even improves over time.
• How do I thaw frozen apple cake?
  • Thaw slices at room temperature for a couple of hours or microwave gently. For a whole cake, thaw in the fridge overnight, then bring to room temperature before serving.

Want to Keep Your Starter Strong?

If you’re new to sourdough or need a refresher, I’ve got a video showing exactly how I feed and maintain my starter. It’s beginner-friendly and will help you keep your discard bake-ready. Watch the video here.

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More Sourdough Discard Recipes You’ll Love

Check out these other recipes and more on the blog! You can also visit my YouTube Channel for more baking recipes, tips, and tricks.

• Sourdough banana bread
• Sourdough carrot cake
• Sourdough pumpkin loaf
• Sourdough biscotti with cranberry and pistachio

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