Sourdough Cinnamon Apple Cake

This sourdough discard apple and cinnamon loaf cake is a comforting, cosy hug on a plate.

Incredibly moist (sorry) and full of flavour, this cake is perfect on its own with a cuppa or served for dessert with custard, cream or ice cream.

Let’s begin!

Ingredients

  • 220g Caster Sugar

  • 200g All-Purpose Flour

  • 200g Full-Fat Natural Yogurt

  • 180g Softened Unsalted Butter

  • 100g Sourdough Starter Discard

  • 10g Cinnamon

  • 2 Large Eggs

  • 2 tsp Baking Powder

  • 1 Eating Apple

  • 1 tsp Vanilla Extract

  • Sea Salt

Special equipment needed

  • 9x5-inch Loaf tin (adjust recipe and cooking time for different sized tins)

Method

Step 1)

Preheat your oven to 200°C / 180°C Fan.

Line your loaf tin with baking parchment.

In a bowl, cream together your softened butter and 180g of your sugar until pale and fluffy.

To this, add your sourdough discard and mix until fully combined.

Add your yogurt, vanilla and 2 beaten eggs. Mix.

Sift in your flour, salt and baking powder, mixing until well incorporated.

Core and quarter your apple. Set aside one quarter for decoration. Dice the remaining three and stir into your cake mix.

Step 2)

Thinly slice the remaining quarter of your apple.

In a separate bowl, combine your remaining 40g of sugar and your cinnamon. Mix together.

Take a third of your cake mix, pour this into your cake tin and level it off with the back of a spoon. Sprinkle just under half of your cinnamon sugar over the top of this layer evenly.

Repeat with another third of your cake mix. Leaving a tablespoon of your cinnamon sugar aside, sprinkle the remainder over this layer of cake mix.

Finally pour your last third of cake mix into your loaf tin. Spread out gently before topping with your sliced apple and sprinkling with your remaining cinnamon sugar.

Step 3)

Transfer your loaf tin to the oven.

Bake for 55-65 minutes until golden brown and an inserted toothpick comes out clean.

Check a few times whilst it is baking, if it is browning too fast cover with tin foil.

Remove from the oven and allow to fully cool before slicing. Enjoy!

Thank you so much for stopping by, as ever, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.

Happy baking,

Jenny x

Leave a comment

Please note, comments must be approved before they are published