A sourdough discard apple crumble coffee cake combines the tangy flavor of sourdough with sweet, tender apples and a crispy, buttery crumble topping. This is one for the books! Not just to be enjoyed on a special occasion, it is best served with a strong cup of coffee on a cold Sunday morning while sitting on the hearth!
Table of Contents
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Equipment for this Delicious Cake
Large mixing bowl
Medium mixing bowl
Stand Mixer, hand mixer, or electric mixer
Wooden spoon
7X11 baking pan or a square baking pan
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour (plus extra for dusting the pan)
- ½ cup sourdough starter (active sourdough starter, or sourdough starter discard)
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup plus 2 tablespoons butter (unsalted and softened) (can be substituted with coconut oil)
- 2 large eggs
- 1 cup apples, peeled and chopped (about 1 large apple)
- 1 teaspoon cinnamon (for the apples)
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar (packed)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup cold unsalted butter (cubed)
FOR THE GLAZE
- ½ teaspoon vanilla extract
- ¼ cup packed light brown sugar
- 1 tablespoons water
Sourdough Discard Coffee Cake Recipe
1. Prepare the Apples:
- Preheat oven to 350°F (175°C).
- Peel and chop the apples, then toss them in 1 teaspoon of cinnamon. Set aside to let them marinate.
2. Make the Cake Batter:
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sourdough starter and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients.
- Gently fold in the chopped apples.
3. Prepare the Crumble Topping:
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
- Add the cold butter and cut it into the dry ingredients with a pastry cutter or fork until the mixture becomes crumbly.
- If desired, stir in chopped nuts for extra crunch.
4. Assemble the Cake:
- Grease a 7X11 baking pan with butter and dust it with flour.
- Pour the cake batter into the prepared pan and smooth the top.
- Sprinkle the crumble topping evenly over the batter.
5. Bake the Cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
6. MAKE THE GLAZE:
- To make the glaze, combine the sugar, vanilla, and water in a bowl and stir until smooth. Drizzle the glaze over the cake and allow it to set slightly. Serve while warm.
Long Fermented Sourdough Coffee Cake Recipe
Prepare the Day Before:
Make the Cake Batter:
In a large bowl, cream together softened butter and the sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sourdough starter and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients.
Gently fold in the chopped apples
Prepare the Crumble Topping: In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
Add the cold butter and cut it into the dry ingredients with a pastry cutter or fork until the mixture becomes crumbly.
Ferment the Dough:
Place plastic wrap over the top of the bowl and place bowl into the fridge and allow to ferment for at least 12 to 24 hours for best results.
Next Day
Assemble the Cake:
Grease a 7X11 baking pan baking pan with butter and dust it with flour.
Remove sourdough from the refrigerator.
Place the chopped apples into the sourdough and stir it with a wooden spoon.
Pour the cake batter into the prepared pan and smooth the top.
Prepare the Crumble Topping:
In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
Sprinkle the crumble on top of the coffee cake batter.
Bake the Cake:
Bake in a 350 degree preheated oven for 40-45 minutes until the edge of the cake is golden brown, or until a toothpick inserted into the center comes out clean.
Let the sourdough coffee cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
To make the glaze, combine the sugar, vanilla, and water in a bowl and stir until smooth. Drizzle the glaze over the cake and allow it to set slightly. Serve while warm.
This delicious coffee cake pairs beautifully with a strong cup of coffee, and the sourdough adds a delightful tang that balances the sweetness of the apples and crumble. Enjoy!
More Sourdough Starter Discard Recipes
The Best Sourdough Chocolate Chip Cookies Recipe
Easy Sourdough Pumpkin Bread Recipe
Easy Sourdough Discard Peach Quick Bread Recipe
The Best Sourdough Zucchini Bread Discard Recipe
Sourdough Discard Apple Crumble Coffee Cake Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Stand Mixer, hand mixer, or electric mixer
- Wooden spoon
- 7X11 baking pan or a square baking pan
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour plus extra for dusting the pan
- ½ cup sourdough starter active sourdough starter, or sourdough starter discard
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup plus 2 tablespoons butter unsalted and softened (can be substituted with coconut oil)
- 2 large eggs
- 1 cup apples peeled and chopped (about 1 large apple)
- 1 teaspoon cinnamon for the apples
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup cold unsalted butter cubed
FOR THE GLAZE
- ½ teaspoon vanilla extract
- ¼ cup packed light brown sugar
- 1 tablespoons water
Instructions
Prepare the Apples:
- Preheat oven to 350°F (175°C).
- Peel and chop the apples, then toss them in 1 teaspoon of cinnamon. Set aside to let them marinate.
Make the Cake Batter:
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sourdough starter and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients.
- Gently fold in the chopped apples.
Prepare the Crumble Topping:
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
- Add the cold butter and cut it into the dry ingredients with a pastry cutter or fork until the mixture becomes crumbly.
- If desired, stir in chopped nuts for extra crunch.
Assemble the Cake:
- Grease a 7X11 baking pan with butter and dust it with flour.
- Pour the cake batter into the prepared pan and smooth the top.
- Sprinkle the crumble topping evenly over the batter.
Bake the Cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze:
- To make the glaze, combine the sugar, vanilla, and water in a bowl and stir until smooth. Drizzle the glaze over the cake and allow it to set slightly. Serve while warm.
Long Fermented Sourdough Coffee Cake Recipe
Prepare the Day Before:
Make the Cake Batter:
- In a large bowl, cream together softened butter and the sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sourdough starter and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients.
- Add the cold butter and cut it into the dry ingredients with a pastry cutter or fork until the mixture becomes crumbly.
Ferment the Dough:
- Place plastic wrap over the top of the bowl and place bowl into the fridge and allow to ferment for at least 12 to 24 hours for best results.
Next Day
- Peel and chop the apples. Set aside.
Assemble the Cake:
- Grease a 1 7X11 baking pan with butter and dust it with flour.
- Remove sourdough from the refrigerator.
- Place the chopped apples into the sourdough and stir it with a wooden spoon.
- Pour the cake batter into the prepared pan and smooth the top.
- Prepare the Crumble Topping:
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
- Sprinkle the crumble on top of the coffee cake batter.
Bake the Cake:
- Bake in a 350 degree preheated oven for 40-45 minutes until the edge of the cake is golden brown, or until a toothpick inserted into the center comes out clean.
- Let the sourdough coffee cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze:
- To make the glaze, combine the sugar, vanilla, and water in a bowl and stir until smooth. Drizzle the glaze over the cake and allow it to set slightly. Serve while warm.
- This delicious coffee cake pairs beautifully with a strong cup of coffee, and the sourdough adds a delightful tang that balances the sweetness of the apples and crumble. Enjoy!
