Sourdough Discard Apple Cake

This moist sourdough discard apple cake topped is filled with fresh apples, cinnamon and walnuts and topped with a sweet yet tangy cream cheese frosting. It’s so easy to make and comes together in just one bowl. It is the perfect easy dessert to serve a crowd during the fall season and would also go great at Thanksgiving for a different take on the flavors of apple pie. 

I love baking in the fall because of all the warm, cozy, and comforting flavors and spices! This cake features apples and cinnamon for a classic and beloved flavor. If you love apples another recipe you will love is my Sourdough Caramel Apple Focaccia and Caramel Apple Sourdough Cheesecake Bars recipe. Or, if pumpkin is your go-to try my Sourdough Pumpkin Muffins or Sourdough Pumpkin Cinnamon Roll Focaccia recipe. 

Tools to make the Sourdough Apple Cake recipe

Kitchen aid stand mixer or beaters – The cake can be mixed by hand, but you will need to beat the frosting for a smooth and silky texture with hand beaters and a large bowl, or with your stand mixer.  

Kitchen scale or Measuring cups and spoons – The recipe has measurements for cups, teaspoons, and tablespoons and also for grams. While you can use cups I always recommend using grams for more accurate measurements. 

9×13 pan– This cake recipe is baked in a 9×13 baking pan to make it easy and simple to make. 

Ingredients to make Sourdough Discard Apple Cake

Apple Cake

• Sourdough discard– Sourdough discard is sourdough starter that is no longer active and bubbly. You can also use a recently fed and active starter if you’d like. 
• Unsweetened applesauce- Adding applesauce helps infuse the cake batter with apple flavor in every bite. 
• Oil- I pretty much always use olive oil because it is what I have on hand but any baking oil will work.
• Eggs – Large eggs are what are used to bind the cake.
• Granulated sugar – This sweetens up the cake.
• All-purpose flour – I recommend using unbleached flour for baking.
• Baking soda – This is what is used to leaven the cake.
• Cinnamon – Cinnamon and apples are a classic combination, and for good reason!
• Salt – This brings out the flavors of the cake.
• Apples, diced – You can use whatever type of apple you prefer such as Honey Crisp, Gala, Pink Lady, or Granny Smith apples. I recommend peeling the apples before finely dicing them. You will need about 2 large apples. 
• Walnuts, finely chopped – The walnuts give a great crunch and texture to the cake. You could also use pecans or omit the nuts all together.

Cream Cheese Frosting

• Butter– I recommend using salted butter for the frosting. 
• Cream cheese – Use softened cream cheese so that it is easier to beat. 
• Powdered sugar – This is what makes the frosting thick and sweet.
• Milk – I use whole milk but you can use whatever you have on hand. 
• Cinnamon – Another half teaspoon of cinnamon in the frosting really compliments the flavor of the cake. 
• Optional: Caramel sauce– This is optional, but adding a drizzle on top of the cake gives it a caramel apple flavor that is so delicious! 

Instructions on how to make Sourdough Discard Apple Cake 

Preheat the oven to 350°F. In a large mixing bowl whisk together the wet ingredients. Add the discard, applesauce, oil, and eggs and stir to combine. 

Next, mix in the dry ingredients. You can premix the flour mixture consisting of sugar, flour, baking soda, cinnamon and salt in a separate bowl beforehand, or if you don’t like extra dishes like me just add it directly in. Using a spatula, fold the apples and walnuts into the cake batter. 

Pour the mixture into a greased 9×13″ pan. Bake for 35-40 minutes or until a toothpick comes out clean.

Meanwhile, make the cream cheese frosting. Add all of the ingredients for the frosting into a medium bowl (besides the optional caramel) and using hand beaters, beat until smooth. Alternatively, you can use your stand mixer with the paddle attachment at medium speed until it is smooth. 

Once cooled, top the cake with frosting and drizzle with optional caramel sauce over top. Slice and enjoy!

How to store the Sourdough Apple Cake

Since this recipe has cream cheese in the frosting, I recommend storing it in the fridge. You can cover the 9×13 pan with a lid or plastic wrap to store it or transfer it to an airtight container. It will stay fresh in the fridge for up to 5 days. 

Tips for making the Sourdough Discard Apple Cake

• Don’t over-mix the batter. Mixing it too much will cause the gluten to start to develop which will make a tougher cake. After you add the flour in, just mix until it is combined, and then stop. And then gently fold in the apples and walnuts. 
• The total time for baking can vary depending on your oven. To know if the cake is fully cooked, insert a toothpick into the middle. If it comes out clean it is fully cooked. 
• Let the cake fully cool before adding on the frosting to prevent it from melting. 
• For extra creaminess, serve a la mode with a scoop of ice cream! 

Can the recipe be made in a cake pan?

I love how easy it so to bake a cake in a 9×13 pan, but if you want to use a cake pan instead you can! Since the baking dish is typically larger than a cake pan, I would recommend dividing it into two 9 inch cake pans. You will have to adjust your baking time as well since the pan is smaller. 

Can this cake be long fermented?

Yes! If you want to long ferment the batter, follow the instructions up until right before you add in the apples. Refrigerate the batter for 12-24 hours and then when you are ready to bake, fold in the apples and walnuts and bake according to instructions.