This is a delicious sweet way to minimize your sourdough discard. It’s a beautiful winter dessert recipe for a sourdough baked cinnamon apples cake using sourdough discard. The whole apples are filled with cake batter and topped with lingonberry jam but cranberry jam would be as delicious. Don’t throw away your sourdough discard bake something delicious.
When you are baking with sourdough your are bound to have some discard . But please don’t throw it way. There are so many delicious things you can make with that discarded sourdough starter like for example my baked cinnamon apples cake.
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What I like the most about this sourdough baked cinnamon apples cake
- It’s a great use for your sourdough discard. Nothing is better and more satisfying than cutting down on food waste
- It’s full of wintery warming flavors because of that delicious mix of spices. The most important spice in my recipe is cinnamon of course. Cloves, cardamom and nutmeg add some more warmth and depth to the cake. But if you lack one of these spices just leave it out.
- The whole apples I’m using in this cake recipe add that unique sweet baked apples taste and get well outbalanced by the slight tartness of the sourdough and the lingonberries
- It’s an easy recipe made with mostly pantry stables .
- If you aren’t into sourdough baking but still want to bake that cake that’s no problem at all. Instead of the 200g sourdough discard use 100g water, 100g flour and 1/2 tsp baking powder (all purpose, spelt flour, bread flour…whatever you have at home)
What is sourdough discard
For everybody who isn’t fluently navigating in the world of sourdough here some infos about sourdough.
Sourdough is a natural leavened dough, which means it doesn’t use commercial yeast to rise. Instead it uses a “starter”.
A starter is a fermented flour and water mixture that contains wild yeast and good bacteria to rise. This is also produces the tangy flavour and slightly chewy texture you’ll find in sourdough.
Wild yeast has more flavour than commercial yeast, and is natural in the sense that it doesn’t contain any additives.
To keep your sourdough starter healthy and alive you have to feed it regularly . Feeding your starter: you mix together water and flour and add only a little amount of the old starter to the mixture which leaves you with some discard. Instead of throwing that sourdough discard away I’m collecting it in a huge jar and use it for a lot of other delicious recipes.
If you want to start building your own starter and dive in into the world of sourdough here is a link to my favorite sourdough website: The perfect loaf .
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Sourdough baked cinnamon apples cake – The recipe
First there is the measuring of ingredients and making everything ready for making the cake batter
- First I Start with pouring 200g sourdough discard into a small container . I’m whisking some air into the batter with a spoon, cover the container loosely with plastic wrap and let it come to room temperature for about 1 hour.
- After that one hour I’m preheating the oven to 170°C or 350°F air circulation.
- Then I’m going to butter the round tart form (28cm standard) and sprinkle it out with the sugar.
- I measure the flour and spices and mix them together in a medium bowl.
- I prepare the cinnamon sugar topping and mix it with the sliced almond .
- The apples need to get prepared too by firstly cutting off about 2cm of the top, coring it and hollowing it out a little .
- Lastly the eggs need to get separated into egg whites and egg yolks.
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The cake batter
- Firstly I’m going to beat the egg whites with the 50g white sugar until stiff and glossy. This will take about 8-10 minutes.
- Secondly in a bowl of my stand mixer using your whisk attachment, I’m mixing together the sourdough discard with the powdered sugar, orange juice and zest, vegetable oil, softened butter and egg yolks.
- This is an important step. Folding in the beaten egg whites and the flour mixture. Alternately I’m going to fold in with a rubber spatula the egg whites and flour mixture in 4 steps. This needs to be done carefully. The air of the egg whites shouldn’t be beaten out. If there are any egg white lumps left that’s totally fine.
Almost there. promised.
- Finally I’m pouring half of the cake batter into that round tart form and arrange the apples in a circle on top of the batter. I’m pushing the apples halfway into the batter.
- The hollowed out apples get filled almost to the edge with the cake batter and topped wit 1 teaspoon of lingonberry or cranberry jam. . Whatever you have at hand. Other jams with a little tardiness work great too. Put the apple tops back on.
- The rest of the batter gets poured into the tart form carefully . Level the batter a little bit out with a rubber spatula or a spoon if necessary ❤️.
- Lastly I’m sprinkling the cinnamon sugar and sliced almonds on top.
- The cake gets baked for about 50 minutes or until a wooden skewer comes out clean when inserted in the middle of the cake.
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In the end..
I love to serve that cake still slightly warm with some sprinkled powdered sugar and some beaten heavy cream but of course a scoop of vanilla ice cream would be a perfect addition too ❤️?.
This is such a beautiful winter recipe. All those delicious flavors from the baked apples, lingonberries and spices create a beautiful warming apple cake recipe. The taste often remembers me of my childhood, when we enjoyed baked apples with lots of cinnamon sugar in front of the open fire watching a Christmas movie all together.
I hope you will enjoy my sourdough baked cinnamon apples cake as much as my family and I did. If you make that recipe please say “Hi” and let me know. What I love the most is hearing from you.
Warm sugary cinnamon hugs Nina ❤️
Are you looking for more cake recipes? Here are some more winter cake recipes for you?:
- Fudgy chocolate orange bundt cake
- Gluten free caramelized fig upside down cake
- Antonia’s favorite apple cake
- White chocolate cheesecake with speculoos cookie base and cranberry compote
- Rudolph reindeer gingerbread cupcakes with a delicious mulled wine cherry filling
Sourdough Baked lingonberry apple cake – easy sourdough discard recipe
Ingredients
- 6 medium apples Cut off 1cm of the top. Core and hole out the apples a little . Dont throw away the tops.
- 200 g sourdough discard needs to be taken out of the fridge and come to room temperature 1 hour in advance.
- 30 g butter for the tart form
- 2 tbsp sugar for the tart form
- 4 large eggs separated
- 50 g butter room temperature, very soft
- 50 g vegetable oil
- 200 g powdered sugar
- 50 g white sugar
- 100 g spelt flour or all purpose
- 100 g ground hazelnuts
- 1 tsp cinnamon
- 1/4 tsp ground cardamom optional
- 1/8 tsp ground cloves optional
- 1/8 tsp ground nutmeg optional
- 1/2 orange organic, juice and zest
- 100 g lingonberry jam or cranberry jam for topping the apples of
Cinnamon topping sprinkle
- 2 tsp sugar for cinnamon sugar
- 1 tsp cinnamon for cinnamon sugar
- 2 tbsp almond slices
Instructions
- Start with beating some air into the discard with a spoon and let the discard come to room temperature for about one hour.
- After the discard has come to room temperature, preheat your oven to 170°Celsius (350°F) aircirculation.
- Butter the inside of your tart form and sugar it out afterwards.
- Mix togehter the spelt flour, ground hazelnuts, cinnamon, cardamom, ground cloves and ground nutmeg and put aside.
- Beat the egg whites with the white sugar in a bowl of a standmixer until stiff and glossy (6-10 minutes. Put the bowl aside.
- In another bowl of your stand mixer mix togehter sourdough discard, powdered sugar, egg yolks, orange juice and zest, vegetable oil and butter until creamy . 6 min
- Now fold in alternately the flour mixture and the egg whites in 4 steps into the discard batter and mix everything carefully. Small egg white lumps are totally fine.
- Pour about half of the cake batter into the tart form.
- Place the cleaned apples forming a circle onto the batter, pushing them half way into the batter.
- Fill the apples almost to the edge with cake batter and top every apple with one teaspoon lingonberry jam (or cranberry jam). Put the apple tops back onto the apples.
- Pour the rest of the batter carefully around the apples into the form and level it out a little with a spoon.
- Sprinkle the cinnamon sugar onto the cake batter and bake the the cake for about 50 minutes or until a wooden skewer comes out clean.
- When the cake is done take it out and let it cool .
- Serve with some beaten cream and powdered sugar. A scoop of vanilla ice cream woudnt hurt either ?.
Cinnamon sugar topping
- Mix sugar cinnamon and almond slices together.
Nutrition
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