If you’re looking for a delightful way to use up your sourdough discard, this Sourdough Apple Cinnamon Snack Cake is an absolute winner.

Sourdough Apple Cinnamon Snack Cake: Easy Discard Recipe 16

It’s an incredibly easy and forgiving recipe that transforms simple ingredients into a moist, tender, and flavorful cake perfect for any time of day.

This recipe focuses on creating a delicious apple cinnamon oat cake that’s both satisfying and practical. It’s a fantastic option for a quick dessert or a special snack, bringing together the comforting flavors of apple and cinnamon with the unique texture that sourdough discard provides.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This Sourdough Apple Cinnamon Snack Cake is designed for busy home cooks who want maximum flavor with minimal fuss. You’ll love how effortlessly it comes together, making it perfect for a weeknight dessert, a weekend brunch addition, or even a delightful afternoon snack with a cup of coffee or tea. The sourdough discard doesn’t make it taste sour; instead, it contributes to an incredibly tender crumb and a subtle depth of flavor that elevates this simple cake. It’s a fantastic recipe for families, as the apple and cinnamon flavors are universally loved, and the cake is moist enough to appeal to even the pickiest eaters. This cake truly shines when you need a comforting treat without spending hours in the kitchen.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking will make the process smooth and enjoyable. This recipe uses common pantry staples alongside your sourdough discard, ensuring you won’t need to make a special trip to the store.

INGREDIENTS:

1 cup (200g) sourdough discard, unfed
1/2 cup (113g) unsalted butter, melted
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1/2 cup (45g) old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large apple, peeled, cored, and finely diced (about 1 cup)
2 tablespoons turbinado sugar (for topping, optional)

For the sourdough discard, make sure it’s unfed and at room temperature. This recipe is a great way to use up that discard that might otherwise go to waste. If you don’t have old-fashioned rolled oats, quick oats can be used in a pinch, but the texture might be slightly different. Feel free to use your favorite baking apple, such as Fuji, Gala, Honeycrisp, or Granny Smith, depending on whether you prefer a sweeter or tarter apple flavor in your cake.

Time Needed From Start To Finish

This recipe is designed for efficiency, allowing you to enjoy a freshly baked cake without a long wait.

Preparation Time: 15 minutes
Baking Time: 30-35 minutes
Total Time: 45-50 minutes

This quick turnaround makes it an ideal choice for a last-minute dessert or a spontaneous baking session.

How To Make It Step By Step With Visual Cues

Following these clear steps will ensure your Sourdough Apple Cinnamon Snack Cake turns out perfectly moist and delicious every time.

Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy lifting.
Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until well combined and the mixture is light and creamy. Stir in the sourdough discard until fully incorporated. The mixture should be smooth with no lumps of discard.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure all dry ingredients are evenly distributed to ensure proper leavening.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed or by hand until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough cake.
Fold in Apples: Gently fold in the finely diced apples until they are evenly distributed throughout the batter. The batter will be thick, but that’s perfectly normal.
Transfer to Pan and Bake: Pour the batter into your prepared 8×8 inch baking pan and spread it evenly. If desired, sprinkle the top with turbinado sugar for a lovely crunchy crust. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
Cool and Serve: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This allows the cake to set properly and makes for easier removal from the pan.

Easy Variations And Serving Ideas That Fit Real Life

This Sourdough Apple Cinnamon Snack Cake is wonderfully versatile and can be adapted to suit different tastes and occasions.

Nutty Addition: For extra crunch and flavor, fold in 1/2 cup of chopped walnuts or pecans along with the diced apples.
Cream Cheese Swirl: Before baking, dollop spoonfuls of softened cream cheese (mixed with a tablespoon of sugar) over the top of the batter and swirl gently with a knife for a rich, tangy addition.
Streusel Topping: Instead of turbinado sugar, create a simple streusel topping with 1/4 cup flour, 2 tablespoons cold butter, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Crumble it over the batter before baking.
Serving Suggestions: This cake is fantastic on its own, but it also pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for a more decadent dessert. For a cozy breakfast or brunch, serve it alongside a warm cup of coffee or tea. It’s also a great addition to a potluck or a casual gathering.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help you achieve perfect results every time.

Overmixing the Batter: This is a common mistake that can lead to a tough, dense cake. Once you add the dry ingredients to the wet, mix only until just combined. A few lumps are fine.
Not Greasing the Pan Properly: If your cake sticks to the pan, it can be frustrating. Always grease and flour your pan thoroughly, or use parchment paper, especially if you plan to remove the cake from the pan before slicing.
Using Cold Sourdough Discard: While not critical, using room temperature sourdough discard and egg helps them incorporate more smoothly into the batter, leading to a more consistent texture.
Incorrect Oven Temperature: An oven that’s too hot or too cold can affect baking time and cake texture. If you suspect your oven isn’t accurate, an oven thermometer can be a great investment.
Cutting the Cake Too Soon: Resist the urge to cut into the cake immediately after it comes out of the oven. Allowing it to cool in the pan for at least 15-20 minutes helps it set and prevents it from falling apart when sliced.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your Sourdough Apple Cinnamon Snack Cake fresh and delicious.

Room Temperature Storage: Once completely cooled, store the cake in an airtight container at room temperature for up to 3 days. This helps maintain its moist texture.
Refrigeration: If you live in a very warm climate or want to extend its freshness, you can store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature or warm slightly before serving for the best flavor.
Freezing for Later: This cake freezes beautifully. Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2-3 months. Thaw at room temperature or warm gently in the microwave or oven.
Make-Ahead Tips: You can prepare the cake batter up to 24 hours in advance and store it in the refrigerator. However, if you do this, add the diced apples just before baking to prevent them from getting too soft and releasing too much moisture into the batter. Let the batter come to room temperature for about 30 minutes before baking for best results.

Questions People Always Ask Before Making This Recipe

Here are some common questions that arise when making this delightful sourdough discard cake.

Can I use active sourdough starter instead of discard? While you technically could, the texture and rise might be different. This

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.