Description
This sourdough discard apple cake is cozy, moist, and the best way to use up extra starter. It is fluffy and light, full of warm spice, and made with just a few pantry staples. Whether you are baking for fall or just craving something sweet, this easy apple cake has you covered and works well with many substitutions. We like adding whole wheat flour for a bit of extra flavour and fibre. It’s the kind of recipe you’ll want to make on repeat all season long.
Ingredients
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226 g all-purpose flour
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56 g whole wheat flour
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210 g apple, shredded
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161 g eggs (about 3 large)
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161 g sourdough discard
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226 g sugar
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102 g applesauce
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5 g vanilla extract
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8 g baking soda
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8 g baking powder
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5 g ground cinnamon
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1 g ground nutmeg
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1 g ground cloves
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6 g salt
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182 g butter, melted
Instructions
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Whisk melted butter, sourdough discard, and sugar in a large bowl until smooth.
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Add applesauce and whisk until fully combined.
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Add eggs and vanilla extract and mix again until fully incorporated.
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Fold in shredded apples and set the wet mixture aside.
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In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
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Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains.
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Pour the batter into a greased loaf or cake pan and smooth the top.
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Top with sliced apples if desired.
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Bake at 350°F (175°C) for about 60 minutes, or until a tester inserted into the centre comes out clean.
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Cool in the pan for 10–15 minutes before transferring to a rack to cool completely.