sourdough discard apple fritter cake

There’s nothing quite like the cozy flavors of apple fritters — warm cinnamon, tender apples, and that irresistible glaze. This Sourdough Discard Apple Fritter Cake takes all of that goodness and turns it into a moist, fluffy cake that’s perfect for breakfast, dessert, or an afternoon treat.

Using sourdough discard not only reduces food waste but also adds a subtle tang that balances the sweetness of the apples and glaze. It’s a delicious way to use up your discard while creating something special to share with family and friends.

Whether you’re a seasoned baker or new to sourdough, this recipe is approachable, comforting, and sure to become a favorite in your kitchen.

Cooking Time and Servings

• Prep Time: 20 minutes

• Cook Time: 45–50 minutes

• Total Time: ~1 hour 10 minutes

• Servings: 10–12 slices

Ingredients

For the Cake:

• 1 cup sourdough discard (unfed)

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream or plain Greek yogurt

For the Apple Mixture:

• 2 medium apples (peeled, cored, diced)

• 2 tbsp unsalted butter

• 2 tbsp brown sugar

• 1 tsp ground cinnamon

For the Glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk or cream

• ½ tsp vanilla extract

How to Make

1. Prepare the Apples:
   In a skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for 5–7 minutes until softened. Set aside to cool.

2. Mix Dry Ingredients:
   In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Cream Butter and Sugar:
   In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

4. Add Sourdough Discard:
   Mix in sourdough discard and sour cream (or yogurt) until smooth.

5. Combine Wet and Dry:
   Gently fold the dry ingredients into the wet batter until just combined. Do not overmix.

6. Assemble the Cake:
   Pour half of the batter into a greased 9×13-inch baking dish. Spread half the cooked apples over the batter. Repeat with remaining batter and apples, swirling gently with a knife for a marbled effect.

7. Bake:
   Bake in a preheated oven at 350°F (175°C) for 45–50 minutes, or until a toothpick comes out clean.

8. Glaze:
   Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

Notes

• For deeper flavor, try using a mix of apple varieties (like Granny Smith + Honeycrisp).

• If you prefer a crunch, sprinkle chopped walnuts or pecans over the top before baking.

• This cake stores well at room temperature for 2 days or refrigerated for up to 5 days.

• Warm slices taste amazing with a scoop of vanilla ice cream.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes, but it will slightly change the texture and rise. Discard is ideal for this recipe.

Q: Can I freeze this cake?
A: Absolutely! Wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Q: What apples work best?
A: Tart apples like Granny Smith balance the sweetness beautifully, but sweeter apples like Fuji or Gala also work well.

Q: Can I make it dairy-free?
A: Yes, substitute plant-based butter, yogurt, and milk alternatives.

Nutrition (per serving, based on 12 servings)

Disclaimer

This recipe is intended as a treat to enjoy in moderation. Nutritional values are approximate and may vary depending on ingredients used. Always check for allergies, especially to gluten, dairy, or nuts, before serving.