Easy Sourdough Apple Cake with Crumble Topping
There’s something truly magical about baking with fresh apples in the fall. The way the kitchen fills with warm spices and sweet, fruity aromas. This sourdough apple cake brings all those comforting feelings together in one delicious slice. It’s tender, flavorful, and just the right kind of sweet, with a golden crumble topping and a drizzle of maple glaze that takes it over the edge.
Whether you’re a seasoned baker or trying sourdough discard recipes for the first time, this cake is simple to make and sure to impress. Let’s get started on creating a cake that tastes like autumn itself!
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Why You’ll Love This Sourdough Apple Cake
- Simple and approachable: This recipe uses sourdough discard, making it a great way to use up starter while baking something delicious.
- Perfect fall flavors: Sweet and tart apples, warm cinnamon, and a touch of maple come together for a cake that screams autumn.
- Tender and moist: The oil-based batter keeps the cake light and moist, while the chopped apples add juicy bursts in every bite.
- Crunchy crumble topping: A buttery cinnamon crumble adds texture and a beautiful golden finish.
- Easy to customize: Whether you use Granny Smith, Pink Lady, or Honeycrisp apples, this cake adapts beautifully to your favorite varieties.
How to Make Sourdough Discard Apple Cake
Step 1: Prepare your pan
Grease a 9-inch round cake pan and line it with parchment paper. For easier removal, let the parchment overhang the edges to act as a sling.
Step 2: Mix the wet ingredients
In a large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to beat the granulated sugar, brown sugar, and oil together until smooth. Add eggs one at a time, beating well after each addition. Mix in the sourdough discard, milk, and vanilla extract until combined.
Step 3: Add the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry mixture to the wet ingredients and mix until just combined. Don’t overmix!
Step 4: Fold in the apples
Peel the apples and cut them into small, evenly sized chunks, about ½-inch pieces work well. This helps them bake evenly and distribute nicely throughout the cake. Gently fold the chopped apples into the batter using a spatula. The batter will be thick and chunky, that’s exactly what you want for a moist and flavorful cake.
Step 5: Make the crumble topping
In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the cold, diced butter and use your fingers or a pastry cutter to work it into the mixture until coarse crumbs form. Keep it chilled while you prep the cake.
Step 6: Assemble the cake
Pour the cake batter into the prepared pan and smooth the top. Sprinkle the crumble topping evenly over the batter. It may look like a lot, but it will bake down into a beautiful golden, crunchy layer.
Step 7: Bake
Place the pan in the center of a preheated oven at 350°F (175°C). Bake for 40–50 minutes, or until the center of the cake is set and a toothpick comes out with just a few moist crumbs. If the top starts to brown too quickly, loosely tent with aluminum foil during the last 10 – 15 minutes.
Step 8: Cool and glaze
Let the cake cool in the pan for 15 – 20 minutes before carefully removing. In a small bowl, whisk together the melted butter, powdered sugar, and maple syrup until smooth and pourable. Drizzle the maple glaze over the top once the cake has cooled slightly. The glaze will settle into the crumble topping and add an extra layer of flavor and sweetness.
Tips & FAQs for the Best Sourdough Apple Cake
Can I use active sourdough starter instead of discard?
Yes! You can use active starter or sourdough discard in this recipe. Since it’s not the main leavening agent, either will work just fine.
What kind of apples work best?
A mix of tart apples like Granny Smith and sweet apples like Pink Lady or Honeycrisp gives great flavor and texture. Use fresh apples, peeled and diced small for even baking.
Do I need to peel the apples?
Yes, for best texture. Apple peels can stay chewy in cake, so it’s best to peel them before chopping.
Can I make this in a different pan?
Definitely. An 8-inch springform pan works beautifully and makes removal easy. You can also use a square baking dish. Just adjust baking time as needed.
How do I know when the cake is done?
Check that the center of the cake is set and springs back lightly when pressed. A toothpick inserted should come out with just a few moist crumbs, not wet batter.
WHICH oil is best?
Use a neutral oil like vegetable, canola, or avocado oil.
How to Store Sourdough Apple Cake
- At room temperature: Once fully cooled, store the cake in an airtight container at room temperature for up to a day. If your kitchen is warm, consider refrigerating to keep the crumble fresh.
- In the fridge: For longer storage, place individual slices in a sealed container or wrap them in plastic wrap and refrigerate for up to 5 days. The cake stays moist and flavorful, even after chilling.
- To freeze: Wrap slices tightly in plastic wrap, then place them in a freezer bag or wrap in aluminum foil. Freeze for up to 3 months. Let thaw at room temperature or warm gently in the microwave or oven before serving.
- Best way to enjoy leftovers: This cake is delicious straight from the fridge or gently warmed. Try it with a scoop of vanilla ice cream for an extra treat!
If you liked this recipe, I think you’ll love…
Easy Sourdough Apple Cake with Crumble Topping
Equipment
Ingredients
For the Cake
- ½ cup (120g) sourdough discard
- 6 tbsp (90ml) neutral oil (such as vegetable oil, canola, or light olive oil)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar
- 2 large eggs
- 2 tbsp (30g) milk
- 1 tsp vanilla extract
- 1⅓ cups (170g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 cups (275g) peeled, diced apples (Granny Smith or Pink Lady work great)
For the Crumble Topping
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3½ tbsp (50g) unsalted butter, cold and diced
For the Maple Glaze
- ½ cup (60g) powdered sugar
- 2 tbsp (30ml) pure maple syrup
- ½ tbsp (7g) melted butter
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line with parchment paper. Let the parchment overhang the edges for easy lifting.
- In a large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to beat the granulated sugar, brown sugar, and oil together until smooth. Add eggs one at a time, beating well after each addition. Mix in the sourdough discard, milk, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.
- Peel and dice the apples into small, even chunks (about ½-inch pieces). Fold them into the batter using a spatula. The mixture will be thick and lumpy. That’s exactly what you want.
- Make the crumble topping: In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the cold diced butter and use your fingers or a pastry cutter to work it into coarse crumbs.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the crumble topping evenly over the batter.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the final 10 – 15 minutes.
- Let the cake cool in the pan for 15 – 20 minutes before removing. Move to wired rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and melted butter until smooth and pourable. Drizzle over the cooled cake.
Notes
- For a mild flavor that lets the apples shine, use sourdough discard that’s relatively fresh (ideally from the same day or the day before). Older discard will still work, but it may add a more noticeable sour note. If you prefer, you can also use active sourdough starter.
- For the most accurate and consistent results, use a kitchen scale to measure your ingredients (especially flour and sourdough discard). Measuring by weight ensures the right balance of moisture and structure, and helps avoid a dry or dense cake.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!