This CINNAMON APPLE SOURDOUGH CAKE is the perfect balance of cozy fall flavors and tangy sourdough depth. With warm cinnamon-spiced apples folded into a tender, moist cake, it’s a great way to use up sourdough discard while making something irresistibly delicious. Serve it as is, or take it to the next level with a scoop of vanilla ice cream or a drizzle of icing!
When my wife and I first started experimenting with sourdough discard in baking, our blueberry sourdough cake quickly became a household favorite. It was soft, moist, and had the perfect balance of sweetness and tang. Naturally, we wanted to expand on that recipe and create something with more warm, spiced flavors—especially as the weather cooled down. That’s how this Cinnamon Apple Sourdough Cake came to be. It has the same tender crumb we love but swaps out the blueberries for cinnamon-spiced apples, giving it a completely different (and equally delicious) twist.
The best part about this cake is how simple it is to make. The sourdough discard adds a depth of flavor without making the cake taste sour, and it helps keep the texture soft and moist. The apples, tossed in cinnamon and nutmeg, bring in natural sweetness and a cozy warmth that pairs perfectly with the slight tang of the sourdough. A sprinkle of sugar on top before baking creates a beautifully crisp crust that adds just the right amount of texture.
This cake is one of our go-to treats for fall, but honestly, we make it year-round whenever we have extra sourdough discard on hand. It’s perfect as an afternoon snack with a cup of coffee, a post-dinner dessert (especially with a scoop of vanilla ice cream), or even a slightly indulgent breakfast. Whether you’re a sourdough pro or just looking for new ways to use up discard, this cake is an easy and rewarding bake that will fill your kitchen with the most incredible aroma.
IN THIS RECIPE...
What do I need to make this cake?
- APPLES – We love using Fuji apples for their crisp texture and natural sweetness, but Honeycrisp or Granny Smith work great too for a more tart contrast.
- CINNAMON & NUTMEG – These warm spices bring out the cozy, fall-like flavors in the cake and pair perfectly with the apples.
- ALL-PURPOSE FLOUR – Provides the right structure and texture for a soft, tender cake. A small amount is also used to coat the apples to prevent them from sinking.
- CORNSTARCH – Helps create a lighter, more delicate crumb by softening the texture of the flour.
- BAKING SODA & BAKING POWDER – Work together to give the cake its lift, ensuring it’s fluffy and not too dense.
- SALT – Enhances all the flavors and balances the sweetness in the cake.
- UNSALTED BUTTER – Adds richness and moisture while giving the cake a classic, buttery taste.
- SUGAR – Provides sweetness while also contributing to the golden, slightly crisp top. A little extra sprinkled on top before baking adds a slight crunch.
- EGGS – Help bind the batter together and add structure, ensuring a well-balanced texture.
- WHOLE MILK – Adds moisture and richness while helping create a tender crumb.
- SOURDOUGH DISCARD – The secret ingredient! It enhances the flavor with a slight tang and keeps the cake incredibly moist.
- VANILLA EXTRACT – A classic ingredient that rounds out the flavors and complements the spices and apples beautifully.
Ingredient Variations
- Swap the apples – Try pears or peaches for a different fruit variation.
- Add nuts – Chopped walnuts or pecans add a great crunch to the batter or sprinkled on top.
- Make it dairy-free – Use oat milk instead of whole milk and coconut oil instead of butter.
- More spice – Add cardamom or allspice for an extra layer of warmth.
What if I don't have any sourdough starter?!
If you don’t have sourdough starter on hand but still want to make this delicious Blueberry Sourdough Cake, don’t worry—it’s easy to adapt the recipe! Here’s how you can substitute it:
Sourdough Starter Replacement
To replace the ¾ cup (170 grams) of sourdough starter in the recipe, use the following mixture as a substitute:
- ⅓ cup (45 grams) all-purpose flour: This provides the same structure and thickness that the flour in the starter contributes.
- ⅓ cup (80 grams) buttermilk, yogurt, or milk: These liquids add moisture to the batter while also introducing a slight tanginess to replicate the sour flavor of the starter. Buttermilk is ideal, but plain yogurt or even regular milk with a teaspoon of lemon juice or vinegar stirred in can work well too.
- 1 teaspoon of lemon juice or vinegar (if using plain milk): Adding a small amount of acidity ensures you still get that subtle tang that makes the cake so unique.
Simply combine these ingredients, mix well, and use the mixture in place of the sourdough starter in the recipe. The batter consistency should remain the same, and the flavor will still have a slight tang reminiscent of the original.
Step-by-Step Instructions
1. PREPARE THE BAKING DISH AND PREHEAT THE OVEN
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper and lightly coat it with cooking spray to prevent sticking. This makes it easier to lift the cake out later for slicing.
2. MIX THE DRY INGREDIENTS
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices so your cake bakes evenly. Set aside.
3. CREAM THE BUTTER AND SUGAR
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium-low speed for about 5 minutes, until the mixture becomes light and fluffy. This step is crucial for incorporating air into the batter, which helps achieve a soft texture.
4. ADD THE EGGS, MILK, VANILLA, AND SOURDOUGH DISCARD
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps maintain the structure of the batter. Once the eggs are mixed in, pour in the milk, vanilla extract, and sourdough discard, mixing until everything is combined. The sourdough discard adds a subtle tang and makes the cake incredibly moist.
5. INCORPORATE THE DRY INGREDIENTS
With the mixer on low speed, gradually add the dry ingredient mixture, one spoonful at a time. Don’t worry if there are still a few streaks of flour in the batter—those will mix in when the apples are added. Be careful not to overmix, as this can make the cake dense.
6. PREPARE THE APPLES
In the same bowl that held your dry ingredients, toss the apple pieces with ⅓ cup flour, salt, cinnamon, and nutmeg. This extra flour helps the apples stay suspended in the batter rather than sinking to the bottom of the cake.
7. FOLD IN THE APPLES
Gently fold the flour-coated apples into the batter using a rubber spatula. Be sure to scrape down the sides of the bowl so everything is well incorporated without overmixing.
8. TRANSFER TO THE BAKING DISH & ADD THE SUGAR TOPPING
Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle about 2 tablespoons of granulated sugar over the top—this creates a slightly crunchy, caramelized topping as it bakes.
9. BAKE THE CAKE
Place the baking dish in the preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the top is golden brown and a toothpick or cake tester inserted into the center comes out clean. If there’s still batter on the toothpick, bake for another few minutes and check again.
10. COOL, SERVE & ENJOY!
Once baked, remove the cake from the oven and let it cool completely in the pan before slicing. This helps the flavors settle and ensures a perfect texture. Serve as-is, or with a drizzle of vanilla icing or a scoop of vanilla ice cream (which is our personal favorite).
This cinnamon apple sourdough cake is rich, moist, and packed with warm, cozy flavors—perfect for any time of year!
Related Recipes
Cinnamon Apple Sourdough Cake
Equipment
- 1 9x9 baking dish
Ingredients
Apples
- 2 large apples cut into ½” pieces (we use Fuji but use your favorite variety!)
- ¼ teaspoon fine sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg optional
- ⅓ cup all-purpose flour
Cake
- 180 grams or 1 ½ cups all-purpose flour
- 10 grams or 1 tablespoon cornstarch
- 4 grams or ½ teaspoon baking soda
- 6 grams or 1 teaspoon baking powder
- 4 grams or ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg optional
- 6 tablespoons unsalted butter softened
- 200 grams or 1 cup granulated sugar plus additional for topping
- 2 eggs at room temperature
- 90 grams or ½ cup whole milk
- 170 grams or ¾ cup sourdough discard
- 1 teaspoon vanilla extract
Instructions
- Preheat the over to 350°F and prepare a 9x9 in baking dish by lining it with parchment paper and spraying the paper with cooking spray.
- In a mixing bowl, whisk together the dry ingredients.180 grams or 1 ½ cups all-purpose flour, 10 grams or 1 tablespoon cornstarch, 4 grams or ½ teaspoon baking soda, 6 grams or 1 teaspoon baking powder, 4 grams or ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ground nutmeg
- In the bowl of a stand mixer use the paddle attachment on medium-low speed to cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, completely incorporating the first egg before adding the next.6 tablespoons unsalted butter, 200 grams or 1 cup granulated sugar, 2 eggs
- Add in the milk, sourdough starter, and vanilla extract and mix until everything is incorporated together.90 grams or ½ cup whole milk, 170 grams or ¾ cup sourdough discard, 1 teaspoon vanilla extract
- With the mixer on low, start adding the flour mixture a large spoonful at a time until you’ve added all the flour. Don’t worry if all the flour is not mixed in yet.
- In the bowl you had your flour mixture in, toss the apple pieces with ⅓ cup of all-purpose flour, salt, cinnamon, and nutmeg until they are all well coated. Add the apples to your mixing bowl and gently fold them in along with any remaining dry flour in the mixture.2 large apples, ¼ teaspoon fine sea salt, 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg, ⅓ cup all-purpose flour
- Once everything is well incorporated, pour the batter into the prepared baking dish and sprinkle about 2 tablespoons of granulated sugar over the top of the batter.
- Bake at 350°F for 45-50 minutes. You want the top to be golden brown and a toothpick or cake tester to come out cleanly after inserted in the center.
- Cool completely, optionally top with your favorite icing, serve (with vanilla ice cream like we do), and enjoy!