Overnight Sourdough Apple Cake

A moist and fluffy apple cake recipe re-imagined with active sourdough starter (or sourdough discard) and a buttery, crumble topping. Make it now, or ferment overnight in the fridge to maximize flavor. You’re gonna love this one! Serves 8.

I’m a huge fan of what I call “grandma cakes”. The humble, no-fuss kind that are simple and straightforward to make. No layers, icing, or elaborate decor (although I do love some colorful sprinkles). That’s this cake.

And I think it speaks for itself: a moist, tender crumb, golden edges, and hints of toasty cinnamon and soft, juicy apples throughout. You’ll need about 1/2 cup of sourdough starter, either active or discard, which elevates the flavor and gives the cake a notably soft texture.

For timing, I typically ferment the batter overnight for the ease and convenience of a “wake and bake” schedule. All you have to do is pop the cake pan into the oven (cold, straight from the fridge) and enjoy the heavenly aroma while it bakes! Or, you can bake it right away. I’ve made this sourdough apple cake for many occasions and it continues to receive rave reviews.

How To Make Sourdough Apple Cake: Step-By-Step Recipe

Step 1: Make The Crumble Topping & Prep Your Apples

In a large bowl, combine the flour, sugar, salt, and butter with your hands until crumbly. Set aside. You’ll scatter these rubbly bits over the top of your cake before it goes into the oven.

Next, peel and chop the apples. I like tart and sweet Granny Smith apples cut into a neat 1/2-inch dice.

Step 2: Mix The Batter

In this order: cream the butter and sugar until light and fluffy. Then add your eggs, one at a time, beating well after each addition. Add the sourdough starter, dry ingredients, and milk. Mix well to combine.

Note: Normally, I like using a stand mixer for this. But I wanted you to see that it can easily be done by hand, as shown in the pictures above.

Step 3: Add The Apples & Crumble Topping

Gently fold in the chopped apples with a rubber spatula. The texture will be thick! Then scrape the batter into a buttered 8-inch springform pan and smooth it out. Scatter the crumble topping over the top.

Step 4: Bake The Cake (Or Ferment Overnight)

If baking right away, it will take about 55-60 minutes @ 350 F, or until a toothpick comes out clean. To ferment overnight: cover the pan with plastic wrap and chill up to 12 hours. In the morning, bake straight from the fridge.

This cake is best served barely warm or at room temperature. In my opinion, the flavor, texture and structure improve with time. I bake this cake in the morning and serve later in the day, giving it a few hours to cool on the kitchen counter (minimum 1 hour).

The Best Apples For This Cake

As mentioned, I use Granny Smith apples, which are available all year. They strike that familiar balance between bright and sweet. But Macoun apples, Golden Delicious apples, or even Honeycrisp apples are delicious here, too. You can even mix and match.

Macintosh apples are the only variety I wouldn’t use. I like their floral flavor in applesauce, but they tend to get mushy and break down when baked in cakes.

PS: Less-than-perfect apples are fine. I first tested this recipe with Granny Smith apples well past their prime and the cake was still great! The apples remained sweet, and held their shape nicely even after 55 minutes in the oven.

More Sourdough Discard Recipes To Try!

If you like this sourdough apple cake, I imagine you’ll love the following sourdough discard recipes. A few ideas to consider: Best Sourdough Pancakes, Ultimate Sourdough Banana Bread & Homemade Sourdough Blueberry Muffins. Let me know your favorite!