Sourdough Discard Apple Fritter Cake
A delightful fall dessert that combines the flavors of apple fritter cake with sourdough discard, perfect for cozy gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup sourdough discard
- 1/2 cup apple cider
Apple Mixture
- 2 cups diced fresh apples Granny Smith or Honeycrisp
- 1 tbsp lemon juice
- 1/4 cup brown sugar
Instructions
Preparation
- Dice the fresh apples into small cubes and toss them with lemon juice and brown sugar. Set aside to allow the flavors to meld.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In another mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gently fold in the sourdough discard and apple cider into the wet mixture until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold the prepared apple mixture into the batter, ensuring even distribution throughout.
- Pour the batter into the prepared 9-inch cake pan, smoothing the top with a spatula.
- Preheat the oven to 350°F. Bake the cake for 50 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve slices with a dusting of powdered sugar or a scoop of vanilla ice cream.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for extended freshness.
Notes
Pro Tips: Ensure your butter is softened to room temperature for easy mixing and optimal texture. Incorporate a variety of apples for a more complex flavor. Do not overmix the batter to keep the cake light and fluffy.
Ingredient Substitutions: You can substitute apple cider with orange juice for a citrus twist. Replace granulated sugar with coconut sugar for a different sweetness profile.
How to Serve: Best served warm with a dusting of powdered sugar or a scoop of vanilla ice cream on the side.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Prepare the apple mixture a day in advance and store it in the refrigerator to save time on baking day.
Ingredient Substitutions: You can substitute apple cider with orange juice for a citrus twist. Replace granulated sugar with coconut sugar for a different sweetness profile.
How to Serve: Best served warm with a dusting of powdered sugar or a scoop of vanilla ice cream on the side.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Prepare the apple mixture a day in advance and store it in the refrigerator to save time on baking day.