Description
A moist and flavorful sourdough apple cake that evokes warm memories of fall gatherings with its comforting aroma of baked apples and cinnamon.
Ingredients
- 1 cup sourdough discard
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups chopped apples
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix the sourdough discard, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry mixture into the wet ingredients, stirring until just combined.
- Gently fold in the chopped apples and optional nuts.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Choose apples like Granny Smith or Honeycrisp for the best flavor. Add a pinch of nutmeg for extra aroma. Store leftovers in an airtight container at room temperature for up to three days.