– APPLES – 2 lbs Granny Smith apples peeled cored and, and cut into slices – 1 large lemon juice – 2 teaspoons ground cinnamon – 2 teaspoons ground ginger – 1 Tablespoon sugar any sugar you prefer – 2 Tablespoons fig jam or apricot or strawberry – CAKE – 2 cups all-purpose flour – 2 teaspoons baking powder – 1/2 teaspoon sea salt – zest of one large lemon – 2/3 cup sugar – 2 large eggs – 1/2 cup coconut oil or any mild flavored oil – 1 cup unfed sourdough starter room temperature – TOPPING – 2 Tablespoons turbinado sugar – 2 Tablespoons margarine or butter – 1 cup sliced almonds
Cook Time: 50 min
Can I freeze this sourdough discard apple cake? Yes, you can! IF you have any leftovers, once the cake has cooled down completely, wrap individual slices with plastic wrap and places slices of cake in large zipped lock freezer bag. The cake slices will keep wrapped very well for up to 2 months.
Can I make this sourdough discard apple cake without a sourdough discard? Yes, you can! Simply sub in some plain unsweetened yogurt containing active cultures, which will give you still a little bit of tang (and a bit of added moisture). Or use some buttermilk. Which apple should I use for sourdough apple cake? I used Granny Smith. Pink Lady is also another lovely tart apple. Use whatever apple you love the most!
RECIPE TIPS AND FAQ’S:
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