Sourdough Apple Cinnamon Snack Cake: Easy Sourdough Discard Recipe

If you’ve been looking for a delicious way to use up that sourdough discard, this Sourdough Apple Cinnamon Snack Cake is about to become your new favorite.

It’s a wonderfully moist and flavorful cake that perfectly balances the tang of sourdough discard with the sweet spice of apples and cinnamon. Forget complicated baking; this recipe is designed for ease and maximum enjoyment.

This snack cake is incredibly versatile, making it ideal for a quick breakfast on the go, a delightful afternoon treat with coffee, or even a simple dessert after dinner. It’s a fantastic way to transform something you might otherwise discard into a truly special baked good that the whole family will love.

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What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone seeking a simple yet satisfying baking project. It’s perfect for busy parents who want to whip up something homemade without spending hours in the kitchen, or for beginner bakers looking to gain confidence with sourdough discard. The beauty of this snack cake lies in its straightforward approach: no fancy techniques, no long proofing times, just mixing and baking. It’s an excellent solution for using up that accumulated sourdough discard, preventing waste, and creating something utterly delicious in the process. You can serve it warm from the oven for a comforting treat, or enjoy it cooled for a convenient grab-and-go breakfast or snack. It’s a guaranteed crowd-pleaser that brings warmth and flavor to any moment.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sourdough apple cinnamon snack cake is simple, relying on common pantry staples you likely already have on hand. The star, of course, is your sourdough discard, which adds a subtle tang and incredible moisture to the cake without needing to be active. You’ll also need a few basic baking ingredients, fresh apples, and warm spices to bring this delightful cake to life.

INGREDIENTS:

• 1 cup (240g) sourdough discard, unfed
• 1 ½ cups (190g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 large apple, peeled, cored, and finely diced (about 1 cup)
• Optional: 2 tablespoons turbinado sugar or extra cinnamon sugar for topping

For the flour, standard all-purpose flour works perfectly, but if you prefer, a 1:1 gluten-free baking blend can often be substituted successfully. When it comes to apples, varieties like Honeycrisp, Fuji, Gala, or Granny Smith are excellent choices as they hold their shape well during baking and offer a good balance of sweetness and tartness. Feel free to adjust the amount of cinnamon and nutmeg to your personal preference; a little extra spice can be lovely. If you don’t have turbinado sugar for the topping, a sprinkle of granulated sugar mixed with a pinch of cinnamon also works wonderfully for a sweet, crunchy crust.

Time Needed From Start To Finish

One of the best features of this sourdough apple cinnamon snack cake is how quickly it comes together, making it an ideal choice for impromptu baking or busy weekdays.

• Preparation time: 15 minutes
• Baking time: 30-35 minutes
• Total time: 45-50 minutes

This timeline includes all the mixing, chopping, and baking, ensuring you can have a warm, fragrant cake ready to enjoy in less than an hour. The active hands-on time is minimal, allowing you to multitask while it bakes.

How To Make It Step By Step With Visual Cues

Creating this delicious sourdough apple cinnamon snack cake is a straightforward process. Follow these simple steps for a perfect result every time.

1. Prepare your baking pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan or a 9-inch round cake pan. You can also line it with parchment paper for easy removal.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure there are no lumps, especially in the brown sugar.
3. Mix wet ingredients: In a separate medium bowl, whisk together the melted butter, sourdough discard, egg, and vanilla extract until well combined and smooth.
4. Combine wet and dry: Pour the wet ingredient mixture into the dry ingredient bowl. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to a tough cake.
5. Fold in apples: Gently fold in the finely diced apples until they are evenly distributed throughout the batter.
6. Transfer to pan and bake: Pour the batter into your prepared baking pan and spread it evenly. If desired, sprinkle the top with turbinado sugar or cinnamon sugar for a lovely crust.
7. Bake until golden: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back lightly when touched.
8. Cool and serve: Let the cake cool in the pan for at least 10-15 minutes before slicing and serving. This allows it to set properly and makes for easier removal.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough apple cinnamon snack cake is wonderfully adaptable and tastes fantastic in many different ways. For a simple family breakfast, serve it warm with a dollop of Greek yogurt or a drizzle of maple syrup. It’s also fantastic as an after-school snack for kids, perhaps with a glass of milk.

To switch things up, consider adding a handful of chopped walnuts or pecans to the batter along with the apples for extra texture and nutty flavor. A sprinkle of chocolate chips would also be a fun addition, especially for chocolate lovers. If you want to make it a bit more decadent for a casual dessert, a simple cream cheese frosting or a scoop of vanilla ice cream would be divine. For a quick glaze, whisk together powdered sugar with a little milk or apple cider until smooth and drizzle over the cooled cake. This cake is also sturdy enough to be packed in lunchboxes or taken to a potluck, making it a truly versatile treat.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls, but knowing what to watch out for can help you achieve perfect results every time with this snack cake.

One common mistake is overmixing the batter. When you combine the wet and dry ingredients, stir just until the flour streaks disappear. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake rather than a tender, moist one.

Another potential issue is not properly preparing the baking pan. If you don’t grease and flour (or line with parchment paper) your pan adequately, the cake might stick, making it difficult to remove cleanly. Take an extra minute to ensure your pan is well-prepared.

Finally, not dicing the apples finely enough can lead to uneven baking or chunks of raw apple in the finished cake. Aim for small, even pieces so they soften beautifully and distribute well throughout the batter. Always check for doneness with a toothpick inserted into the center; if it comes out with wet batter, it needs a few more minutes.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough apple cinnamon snack cake stores beautifully, making it an excellent option for meal prepping snacks or breakfast for the week.

Once the cake has completely cooled, you can store it at room temperature in an airtight container for up to 3-4 days. Placing a paper towel inside the container can help absorb any excess moisture and keep the cake fresh. For longer storage, you can refrigerate it for up to a week.

To make it ahead, simply bake the cake as directed, allow it to cool completely, and then store it. When you’re ready to enjoy, you can eat it at room temperature or gently warm individual slices in the microwave for 15-20 seconds for that fresh-from-the-oven feel. This cake also freezes well. Wrap individual slices or the whole cooled cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature or in the refrigerator overnight before serving.

Questions People Always Ask Before Making This Recipe

Can I use active sourdough starter instead of discard?

While you technically could, this recipe is specifically formulated for unfed sourdough discard. Active starter might alter the texture and rise of the cake, as it would introduce more leavening. For best results, stick with discard.

Do I need to peel the apples?

Peeling the apples is recommended for a smoother texture in the cake. If you leave the peel on, it might be a bit chewier, but it’s not a deal-breaker if you prefer the added fiber and color.

Can I use frozen apples?

Fresh apples are best for this recipe. Frozen apples tend to release a lot of moisture when thawed, which could make

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.