Sourdough Cinnamon Apple Breakfast Bake: Easy Sourdough Starter Recipe

Transform your sourdough starter into a delightful breakfast with this cinnamon apple bake, perfect for using sourdough discard in a sweet and satisfying way.

This recipe is designed for busy mornings or relaxed weekends when you want something special without a lot of fuss. It’s a fantastic way to utilize that sourdough discard and create a warm, comforting dish that the whole family will love.

This easy sourdough cinnamon apple breakfast bake brings together the tangy notes of sourdough with the sweet, spiced flavors of apples in a convenient, casserole-style dish. It’s a simple yet impressive recipe that will quickly become a favorite in your breakfast rotation.

Sourdough Cinnamon Apple Breakfast Bake

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• Total Time: 40-45 minutes
• Yield: 6-8 servings 1x

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Description

Transform your sourdough starter into a delightful breakfast with this cinnamon apple bake, perfect for using sourdough discard in a sweet and satisfying way. This recipe is designed for busy mornings or relaxed weekends when you want something special without a lot of fuss. It’s a fantastic way to utilize that sourdough discard and create a warm, comforting dish that the whole family will love. This easy sourdough cinnamon apple breakfast bake brings together the tangy notes of sourdough with the sweet, spiced flavors of apples in a convenient, casserole-style dish. It’s a simple yet impressive recipe that will quickly become a favorite in your breakfast rotation.

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Ingredients

Scale 1x2x3x

1 cup sourdough discard (unfed, at room temperature)

1/2 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg

1/4 cup milk (any kind)

2 tablespoons melted unsalted butter

2 medium apples, peeled, cored, and diced

1/4 cup brown sugar, packed

1 tablespoon all-purpose flour (for apple mixture)

1/2 teaspoon ground cinnamon (for apple mixture)

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Instructions

1. 1. Prepare Your Baking Dish and Oven: Start by preheating your oven to 375 F (190 C). Lightly grease an 8×8 inch baking dish with butter or non-stick spray. This prevents sticking and ensures easy removal of your bake.

2. 2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 1/2 cup all-purpose flour, granulated sugar, baking powder, baking soda, 1/2 teaspoon ground cinnamon, and salt. Make sure there are no lumps and everything is evenly distributed.

3. 3. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, milk, and melted butter until well combined. The mixture should be smooth and uniform.

4. 4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient bowl. Stir gently with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to a tough texture. A few small lumps are perfectly fine.

5. 5. Prepare the Apples: In another small bowl, toss the diced apples with the brown sugar, 1 tablespoon all-purpose flour, and 1/2 teaspoon ground cinnamon. The flour helps to thicken the apple juices as they cook, preventing a watery bake.

6. 6. Assemble the Bake: Pour half of the sourdough batter into the prepared baking dish and spread it evenly. Spoon the apple mixture over this layer of batter. Then, carefully dollop the remaining sourdough batter over the apples, spreading it gently to cover as much of the apple layer as possible.

7. 7. Bake Until Golden: Place the baking dish in your preheated oven and bake for 25-30 minutes. The bake is ready when the top is golden brown, and a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

8. 8. Cool and Serve: Once baked, remove the dish from the oven and let it cool on a wire rack for about 5-10 minutes before serving. This allows it to set up properly.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: breakfast
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice

Keywords: sourdough, apple, cinnamon, breakfast, bake, discard, easy, sweet, fruit, casserole

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone looking to incorporate their sourdough discard into something delicious and hassle-free. It’s perfect for new sourdough bakers who often find themselves with extra discard and seasoned bakers alike. You’ll love how quickly it comes together, making it an ideal choice for a weekend brunch with family or a comforting breakfast on a slower weekday morning. It’s also incredibly versatile, allowing for simple adjustments to suit different tastes or what you have on hand. The combination of warm apples, sweet cinnamon, and the subtle tang of sourdough creates a balanced flavor profile that is both satisfying and not overly sweet, appealing to a wide range of palates.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sourdough cinnamon apple breakfast bake is straightforward, using items you likely already have in your pantry or can easily find at any grocery store. The beauty of this recipe lies in its simplicity and the ability to use sourdough discard, which means less waste and more deliciousness.

INGREDIENTS:

• 1 cup sourdough discard (unfed, at room temperature)
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk (any kind)
• 2 tablespoons melted unsalted butter
• 2 medium apples, peeled, cored, and diced
• 1/4 cup brown sugar, packed
• 1 tablespoon all-purpose flour (for apple mixture)
• 1/2 teaspoon ground cinnamon (for apple mixture)

For the sourdough discard, it’s best to use unfed discard that has been at room temperature for a little while, as this will integrate more smoothly into the batter. If you don’t have all-purpose flour, a gluten-free all-purpose blend can often be substituted, though the texture might vary slightly. For the milk, any variety works well, whether it’s whole milk, skim milk, or a non-dairy alternative like almond or oat milk. When it comes to apples, firm, sweet-tart varieties like Honeycrisp, Fuji, Gala, or Granny Smith work wonderfully, holding their shape and flavor during baking. You can also experiment with other spices like a pinch of nutmeg or allspice for an extra layer of warmth if you like.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering a delicious breakfast bake without consuming your entire morning.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes

These times are estimates and can vary slightly depending on how quickly you dice your apples and the specific oven you’re using. The goal is a quick and satisfying bake that fits into a busy schedule.

How To Make It Step By Step With Visual Cues

Making this sourdough cinnamon apple breakfast bake is a simple process, perfect for beginners and seasoned cooks alike. Follow these steps for a perfect result every time.

1. Prepare Your Baking Dish and Oven: Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with butter or non-stick spray. This prevents sticking and ensures easy removal of your bake.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 1/2 cup all-purpose flour, granulated sugar, baking powder, baking soda, 1/2 teaspoon ground cinnamon, and salt. Make sure there are no lumps and everything is evenly distributed.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, milk, and melted butter until well combined. The mixture should be smooth and uniform.
4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient bowl. Stir gently with a spatula or spoon until just combined. Be careful not to overmix, as this can lead to a tough texture. A few small lumps are perfectly fine.
5. Prepare the Apples: In another small bowl, toss the diced apples with the brown sugar, 1 tablespoon all-purpose flour, and 1/2 teaspoon ground cinnamon. The flour helps to thicken the apple juices as they cook, preventing a watery bake.
6. Assemble the Bake: Pour half of the sourdough batter into the prepared baking dish and spread it evenly. Spoon the apple mixture over this layer of batter. Then, carefully dollop the remaining sourdough batter over the apples, spreading it gently to cover as much of the apple layer as possible.
7. Bake Until Golden: Place the baking dish in your preheated oven and bake for 25-30 minutes. The bake is ready when the top is golden brown, and a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
8. Cool and Serve: Once baked, remove the dish from the oven and let it cool on a wire rack for about 5-10 minutes before serving. This allows it to set up properly.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough cinnamon apple breakfast bake is wonderfully adaptable, making it a versatile dish for any occasion. For a kid-friendly twist, you can add a handful of chocolate chips to the batter or sprinkle some mini marshmallows on top during the last 5 minutes of baking for a gooey treat. If you want to change up the fruit, pears or peaches (fresh or well-drained canned) can be excellent substitutes for apples. A sprinkle of chopped nuts like walnuts or pecans over the top before baking adds a nice crunch and earthy flavor.

For serving, this bake is delicious on its own, but you can elevate it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup or caramel sauce. It’s fantastic for a casual family breakfast, but also elegant enough to be part of a brunch buffet. You can easily double the recipe and bake it in a 9×13 inch dish for a larger crowd. Consider serving it alongside some crispy bacon or a fresh fruit salad for a complete meal.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Knowing what to watch out for will help ensure your sourdough cinnamon apple breakfast bake turns out perfectly every time.

• Overmixing the Batter: This is a common mistake that can lead to a tough, dense texture. When combining the wet and dry ingredients, stir just until everything is moistened. A few small lumps are perfectly fine and often indicate a tender final product.
• Not Greasing the Baking Dish Properly: If your dish isn’t adequately greased, the bake might stick, making it difficult to serve cleanly. Always make sure to butter or spray your dish thoroughly.
• Using Too Much Sourdough Discard: While this recipe is for discard, using too much can make the bake overly tangy or dense. Stick to the specified amount for the best balance of flavor and texture.
• Under-baking: An under-baked breakfast bake will be gooey in the center and might collapse when cooled. Look for a golden-brown top and use the toothpick test to ensure it’s cooked through. If the top is browning too quickly, you can loosely tent it with foil.
• Not Dicing Apples Evenly: Unevenly diced apples will cook at different rates, leading to some pieces being too firm and others mushy. Aim for uniform pieces for consistent texture.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough cinnamon apple breakfast bake is best enjoyed fresh and warm, but it stores well and can even be prepared in advance.

To store leftovers, allow the bake to cool completely to room temperature. Then, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

For reheating, individual slices can be warmed in the microwave for 30-60 seconds, or you can reheat the entire dish in an oven preheated to 300°F (150°C) for about 10-15 minutes, or until heated through. Covering it loosely with foil during reheating can help prevent it from drying out.

If you want to make it ahead, you have a couple of options. You can prepare the apple mixture and store it in an airtight container in the refrigerator for up to 2 days. The dry ingredients can also be pre-measured and stored. When you’re ready to bake, simply combine the wet ingredients, mix with the

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.