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This moist Sourdough Discard Apple Cake 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.
“My family loved it and want it on my permanent list of recipes.” -Patricia
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. It is the perfect easy dessert to serve a crowd during the fall season and would also go great at Thanksgiving.
If you love apples you’ll love these other apple recipes like Sourdough Caramel Apple Focaccia, Apple Crisp Sourdough Cinnamon Rolls, Sourdough Apple Muffins 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.
Reasons you will love this recipe
- Decadent finish – A cinnamon cream cheese frosting and caramel drizzle complement the apple flavors so well and make this cake so rich and delicious. If you love those flavors you’ve together you’ve got to try my Apple Sourdough Cheesecake Bars too.
- Quick and simple – This cake only needs one bowl and a 9×13 pan, making it as easy to whip up as it is to enjoy.
- Packed with apple flavor – Diced apples and applesauce in the batter create a moist, tender crumb and tons of apple flavor.
Ingredients to make Sourdough Discard Apple Cake
- Sourdough discard– Sourdough discard is sourdough starter that is no longer active and bubbly. Room temperature discard will be easier to mix, but you can also use discard straight from the fridge. 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 a mild olive oil because it is what I have on hand but any baking oil will work such as vegetable oil.
- 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 2-3 apples depending on the size.
- 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 – The frosting is a blend of cream cheese and butter. Use softened cream cheese and butter so that it is easier to beat.
See all the ingredients and exact measurements in the recipe card.
Instructions on how to make Sourdough Discard Apple Cake
Step 1: Preheat the oven to 350°F. In a large bowl, whisk together the wet ingredients. Add the discard, applesauce, oil, and eggs, and stir to combine.
Step 2: Next, mix in the dry ingredients. You can premix the flour mixture consisting of sugar, all-purpose 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.
Step 3: Using a spatula, fold the apples and walnuts into the cake batter.
Step 4: Pour the mixture into a greased 9×13 pan. Bake for 30-40 minutes or until a toothpick comes out clean.
Step 5: Meanwhile, make the cream cheese frosting. Add the softened cream cheese and butter to a mixing bowl and beat together until smooth. Then add the remaining ingredients and beat until smooth.
Step 6: Once cooled, top the cake with frosting.
Step 6: Drizzle with caramel sauce over top. Slice and enjoy!
Recipe Tips
- 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 the type of pan you use. Dark pans typically are done in 30 minutes whereas glass pans take closer to 40 minutes. 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!
Storage Instructions
Since this Sourdough Apple Cake 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.
Recipe FAQ
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.
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.
Yes, either active starter or discard will work in this recipe.
More sourdough fall desserts
Sourdough Discard Recipes
Sourdough Pumpkin Cake with Cream Cheese Frosting
Sourdough Discard Recipes
Caramel Apple Sourdough Cheesecake Bars
Sourdough Discard Recipes
Sourdough Pumpkin Cobbler
Sourdough Bread Recipes
Sourdough Caramel Apple Focaccia
Tried this Sourdough Discard Apple Cake or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Discard Apple Cake
Ingredients
Apple Cake
- 120 grams sourdough discard, ½ cup
- 120 grams unsweetened applesauce, ½ cup
- 120 grams vegetable oil, ½ cup
- 3 large eggs, 150 grams
- 350 grams granulated sugar, 1 ¾ cups
- 280 grams all-purpose flour, 2 cups
- 5 grams baking soda, 1 teaspoon
- 2 grams cinnamon, 1 teaspoon
- 3 grams salt, ½ teaspoon
- 200 grams apples, finely diced, 2 cups
- 115 grams walnuts, finely chopped, 1 cup
Cream Cheese Frosting
- 113 grams butter, salted, ½ cup
- 225 grams cream cheese, 1 cup
- 450 grams powdered sugar, 3 ¾ cups
- 30 grams milk, 2 Tablespoons
- 1 gram cinnamon, ½ teaspoon
- 80 grams caramel sauce, optional, ¼ cup
Instructions
- Preheat the oven to 350°F.
- Whisk together the discard, applesauce, oil, and eggs.120 grams sourdough discard, 120 grams unsweetened applesauce, 120 grams vegetable oil, 3 large eggs
- Add in the dry ingredients and stir until combined. Fold in the finely diced apples and chopped walnuts.350 grams granulated sugar, 280 grams all-purpose flour, 5 grams baking soda, 2 grams cinnamon, 3 grams salt, 200 grams apples, finely diced, 115 grams walnuts, finely chopped
- Pour the mixture into a greased 9 by 13 inch pan. Bake for 30-40 minutes or until a toothpick comes out clean with no wet batter. Let cake cool completely.
- To a small bowl, beat the butter, cream cheese, powdered sugar, milk and cinnamon together until smooth.113 grams butter, salted, 225 grams cream cheese, 450 grams powdered sugar, 30 grams milk, 1 gram cinnamon
- Once cooled, top the cake with frosting and drizzle caramel sauce on top.80 grams caramel sauce, optional
Notes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for a cookout for my granddaughter’s family. They all loved it. I had to look all over for it on the internet because it is requested again. Found it, saved it and will print it off Monday! So moist and delicious, thank you!!
Hi,
May I know the substitute for eggs in the recipe please as my family and I don’t eat eggs?
Thank you!
I’ve never tried it but I know applesauce can typically be substituted for eggs. Maybe try subbing 1/4 cup for each egg and then add in an extra 1/2 teaspoon of baking powder to help leaven. I can’t guarantee that it will turn out just like mine since I haven’t tested it but if you do try it let me know how it goes. Thanks!
I use flax eggs sometimes in place of eggs to keep recipes vegan. I believe it’s 1Tbls ground flax to 2Tbls water. Let sit til thickened. I would Google the exact measurements. Chia seeds are another alternative. Hope this helps, Dorie
I made this recipe a couple days ago, and even though I forgot the walnuts, it is gone already! My family loved it and want it on my permanent list of recipes. I added some sprinkles of cinnamon on the caramel cream cheese icing, and may try using pumpkin spice next time!
Thanks Patricia! I’m so glad you liked the recipe.
Light and fluffy, this cake is great, just a little too much frosting for my taste, I will make less frosting next time. I actually think it doesn’t even need the frosting, it’s wonderful!
This is the first time I tried to make a dessert from my sourdough..it was amazing! Not too sweet, just right! It tasted and felt like an old classic movie!