Sourdough Apple Cake

Sourdough Apple Cake

Contributed by Ashley Labat

This is a very untraditional take on a Jewish apple cake. My dad often reminisces about his Jewish grandmother making an apple cake, portraying fuzzy pictures of her mixing the batter in her kitchen. This must have been over 70 years ago. Without a recipe passed down, I’ve taken the principles learned by my Filipina grandmother on my moms side, now passed. She taught me how to use whatever you have on hand and to never, ever waste. God help us. This has stuck to my bones to this day. It is what motivates me in the kitchen to make something out of seemingly nothing and to venture boldly into making it work; and sometimes, it turns out beautifully. 


I use tart, baking apples in this recipe. I try to seek out heirloom varieties when in season and I don’t bother with peeling. This recipe uses a large amount of sourdough discard and is perfect when you just have too much in the fridge that you don’t know what to do with it all! This recipe uses far less sugar than probably what is traditional, but I find it plenty sweet for my taste. I love it griddled in butter for breakfast with a dollop of yogurt. You could probably halve this recipe and bake in a 9x5 loaf pan if needed.


Ingredients


 4-6 apples chopped into ½ - 1 inch chunks

25 g brown sugar or coconut sugar

1 tbsp cinnamon


215 g all-purpose flour

1 tbsp baking powder

1 tsp salt


440 g sourdough starter discard

4 large eggs

118 g olive oil or neutral oil

100 g yogurt

100 g maple syrup

100 g brown sugar or coconut sugar

1 tbsp vanilla

1 tsp almond extract (optional)


Method


Heat oven to 350 F.


Grease a large bundt pan generously with butter and lightly sprinkle with flour to prevent sticking.


Toss apple pieces with 25 g coconut or brown sugar and cinnamon. Set aside.


Whisk flour, salt, baking powder, and set aside.


Whisk oil, yogurt, maple syrup, sugar, eggs, vanilla, almond extract if using, and starter. 


Pour wet ingredients into dry.


Pour half of the batter into a pan and top with half of the apples. Pour in remaining batter and top with remaining apples. 


Cover with foil and bake for about 45 minutes. Remove foil and bake for another 30-45 minutes, until done. It is done when a toothpick comes out clean-ish and the cake is slightly pulling away from the sides of the pan.


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