Sourdough Apple Coffee Cake
This Sourdough Coffee Cake is moist, flavorful, and features a delicious apple filling with a quick streusel topping. Perfect for breakfast, dessert, or as a sweet treat with your morning coffee!
Servings: 18 slices
Calories: 375kcal
Equipment
- Baking Pan 9x13
Ingredients
Apple Filling
- 3 medium apples
- ⅓ cup brown sugar light or dark
- 2 tbsps lemon juice or white vinegar
- 1 tablespoon melted butter unsalted
- 2 teaspoon cinnamon
Streusel
- ¾ cup all-purpose flour
- 1 cup crushed almonds
- ½ cup brown sugar light or dark
- ⅓ cup granulated sugar
- 2 teaspoon cinnamon
- 6 tbsps melted butter unsalted
Cake Batter
- ¾ cup melted butter unsalted | (¾ cup = 1+½ stick)
- 1 ¾ cups granulated sugar
- 3 large eggs
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups all-purpose flour
Instructions
- Start by preheating your oven to 350°F, so it’s ready to go once you’ve assembled everything.
- For the apple filling. Peel, core, and cut the apples. In a medium bowl, add the diced apples, brown sugar, lemon juice, melted butter, and cinnamon. Stir to coat the apples with the ingredients. Set the filling aside.
- For the streusel. In a medium bowl, add all-purpose flour, chopped almonds, brown and granulated sugar, cinnamon, and melted butter. Mix until irregular clumps form. Set the streusel aside.
- And for the cake batter. In a large bowl, whisk the melted butter with granulated sugar until combined.
- Add the sourdough discard, eggs, and vanilla extract. Whisk until combined.
- Add baking powder, salt, and all-purpose flour, mixing just until the flour is incorporated and a thick batter forms.
- Scrape all the batter into a greased 9x13 baking pan, spreading it into an even layer with a spatula.
- Spread the apple filling evenly over the batter.
- Cover the apples with the streusel.
- Bake the cake on the middle rack for about 50 to 55 minutes.
Video
Notes
About the ingredients:
Baking powder. Make sure it’s active. Don’t substitute with baking soda, and use the full amount for the best cake rise.
Butter. We’re using melted butter for this recipe. I prefer to bake using unsalted butter, but salted butter also works for this cake. If using salted butter, you can omit the salt.
Almonds. Use chopped, crushed, or sliced almonds. For a variation, swap in hazelnuts or pecans. Allergic to nuts? Substitute with rolled oats for a nut-free crunch.
Apple. For this cake, I love using Ambrosia apples, as they're my favorite and also hold their shape during baking. Honeycrisp, Gala, and Golden Delicious apples are also great options. If you’re looking for a sweet-tart flavor, Granny Smith apples add a great contrast.
Lemon Juice. Fresh lemon juice is my go-to, but you can substitute with lime juice. White vinegar also works great. Just don’t skip this ingredient, as it brightens up the apple filling.
Brown Sugar: You can use light or dark brown sugar (this is for both for the streusel and filling).
Pro Tip for a Less Sweet Cake: If you prefer a milder sweetness, you can reduce the sugar in the apple filling or use only half the streusel topping. Make just half the streusel or freeze any leftovers for future use!
Nutrition
Serving: 1slice | Calories: 375kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 203mg | Potassium: 130mg | Fiber: 2g | Sugar: 37g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
