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!