This sourdough German apple cake is adapted from a recipe I grew up enjoying as a child. It’s warm cinnamon flavor with the sweet pop of apples and the soft cream cheese frosting brings back fond memories. I tweaked a few things to make it a little heathier. It has half the sugar and instead has maple syrup to bring the sweetness you look for in a cake. There is sourdough which can be added and baked or long fermented for a gut healthy treat.
Not only does it taste great, but it is also so easy to put together. It can be done by hand, no mixer needed! It is perfect for when making something for a last minute get together or need something sweet for friends coming to visit.
Sourdough
The great thing about sourdough is that when it ferments the natural yeasts and bacteria feeds off the flour in the recipe. This breaks down the flour making it easier to digest. There is also the quick bake option where you make this like any other cake, just with the addition of sourdough discard. I like adding discard to so many of my recipes because then I never have to throw it away and it just enhances any baked goods I add it to. Some of our favorites are scones, pie crust, tortillas, and muffins.
If you want more tips and trick on how to use sourdough and add it to any recipe, then check out my sourdough e-book, The Art of Sourdough. It is filled with information, easy recipes, and answers to popular questions. Have fun with it!
Tools
9×13 inch glass baking dish– Glass is my favorite for cakes like this.
Bowl- This set of glass bowls is great because of all the size options.
Measuring cups
Liquid measuring cups
Measuring spoons
Whisk
Wooden spoon– You can also use a spatula, but a wooden spoon is my go-to.
Cutting board
Knife
Apple peeler- This makes it so much easier to remove the skins, but a paring knife works as well.
Ingredients
Cake
Apples- Most red apples will work well in this recipe. Gala, envy, pink lady, fuji, and honey crisp are all great options.
Eggs- These provide a little bit of protein and structure to the cake.
Oil- When preparing a recipe that calls for oil it is easy to reach for something easy like canola or vegetable oil, but those are so bad for our health. This can be melted butter or coconut oil. Avocado oil would also work. However, my favorite oil to use while baking is MCT oil. This is where we get ours and it makes for the best desserts!
Sugar- Keeping some sugar in the recipe helps with the texture. I use organic white sugar.
Maple syrup- Use pure maple syrup. Check the label and make sure the ingredients are maple syrup, not corn syrup. The corn syrup-based syrup will not work in this recipe.
Vanilla- Adds more flavor and enhances the sweetness without adding more sugar.
Cinnamon- It isn’t much, but that little bit of spice warms this up and takes it to a whole other level.
Salt- Can’t have a recipe without the salt! It enhances all the other flavors.
Sourdough discard- It is a great way to use up that extra discard and provide an extra layer of flavor to this recipe.
Baking soda- This provides the rise and gives the cake its fluffy texture.
Flour- Even though this is a cake, I don’t recommend cake flour. All-purpose will work perfectly and still provide a very light texture.
Frosting
Butter- I like to use salted butter but unsalted works just as well! Do not substitute with shortening, margarine, or anything else. The flavor will just not be the same.
Cream cheese- Now, not everyone likes the flavor of cream cheese, but I think it pairs really well with the apple and cinnamon. If needed replace about half of the cream cheese with butter to get a more traditional buttercream taste.
Powdered sugar- I use organic powdered sugar. I really love this brand and the flavor it brings to baked goods.
Vanilla extract- I will be honest; I am currently obsessed with vanilla bean paste and love adding it to just about everything. If desired, replace the vanilla extract for vanilla bean paste and get the most aesthetically pleasing little vanilla specks in the frosting. And it just tastes so stinking good!
Let’s get baking sourdough German apple cake!
Cake:
Wash and peel apples. Remove the peel and chop into roughly 1/2-inch chunks. Cover and set aside.
Whisk eggs and oil together in a large bowl.
Add in the sugar, maple syrup, vanilla, cinnamon, and salt. Whisk well until fully incorporated.
Pour in sourdough discard and baking soda, mix until fully combined.
Add flour and mix until just barely combined. Some small streaks of flour are ok.
Remove the whisk and scoop in the apples and mix until evenly distributed.
Baking:
Grease a 9×13 glass baking dish and pour in the cake batter. Spread it in an even layer.
Bake at 350 for 4o minutes and check it. To test for doneness, insert a toothpick in the center. It is ready if it comes out clean.
If not ready, bake for five-minute increments until done.
Allow it to cool completely before topping with frosting.
Frosting:
The frosting can be made by hand with a wooden spoon and some elbow grease, but it is easier with a hand or stand mixer.
Combine the butter and cream cheese and mix until smooth and slightly fluffy.
Add in the vanilla and powdered sugar and mix until no clumps remain.
Scoop the frosting onto the cake and spread it evenly with a spoon, knife, or offset spatula.
Store the cake, covered on the counter, for up to five days.
Enjoy!
Long ferment
In order for the yeast and bacteria to break down the flour it needs to sit and ferment the sourdough german apple cake.
Combine eggs and oil.
Add the sugar, maple syrup, vanilla, cinnamon, sourdough, and salt. Mix until well combined.
Add in the flour until just incorporated.
Cover and store in the fridge for 12-48 hours.
Remove from the fridge and allow to warm up for about a half hour.
Mix the baking soda into 1 Tbsp of water and mix into the batter.
Gently mix in the apples and transfer into a greased 9×13 pan and bake as above.
Tips for success
Chopping
The apple size doesn’t matter that much, within reason. If you have really different sizes, then they will bake differently. Some may still be crunchy while others have baked so quickly, they turn to mush. A little variety in size is ok but aim to have them all about 1/2 an inch chunks. That is the size that worked well for me. If you desire bigger or smaller, that’s ok too!
Mixing
Don’t over mix it. Once the flour is added mix until almost combined. It is ok if there are some streaks of flour. They will get mixed in when the apples are added. The apples should be mixed in but not overmixed. This will yield a very soft and tender cake.
If you enjoy this recipe, please share it with friends and family and let me know in the comments how it turned out for you! I love when my recipes can bring joy to others.
Sourdough German Apple Cake - Less sugar, so soft and tender
The softest apple cake you have ever had! Every bite filled with soft apple chunks and the warm coszy flavors of cinnamon and vanilla. Topped with a vanilla cream cheese frosting, this will soon become one of your go-to recipes.
Ingredients
Cake
- 4 C. Apples (3-5 apples)
- 2 Eggs
- 1 C. Oil
- 1 C. Sugar
- 1 C. Maple syrup
- 1 tsp. Vanilla
- 2 tsp. Cinnamon
- 1/2 tsp. Salt
- 3/4 C. Sourdough discard
- 1 tsp. Baking soda
- 1 3/4 C. Flour
Frosting
- 4 oz. Butter (1 stick)
- 8 oz Cream cheese
- 2 C. Powdered sugar
- 1 tsp. Vanilla (or vanilla bean paste)
Instructions
- Preheat the oven to 350 degrees.
- Wash, peel, and core the apples. Chop them evenly as possible into roughly 1/2-inch chunks. Measure and set aside.
- Combine eggs and oil and whisk until fully combined.
- Add in sugar, maple syrup, vanilla, cinnamon, and salt and mix well.
- Pour in the sourdough discard and baking soda and mix until no streaks remain.
- Mix in the flour until just mixed.
- Add the chopped apples and gently mix in with a spoon or spatula. Don't over mix the batter.
- Pour the batter into a greased 9x13 inch pan.
- Bake for 40 minutes and check for doneness by inserting a toothpick. If it comes out clean, it is ready.
- If not fully baked, then bake at 5-minute increments for up to an hour.
- Allow to cool completely before frosting.
- To make the frosting mix the cream cheese and butter together until smooth and fluffy.
- Add in the vanilla and powdered sugar and mix until no clumps remain.
- Scoop the frosting onto the top of the cake and spread evenly with a spoon or spatula.
- Store the cake, covered, at room temperature for up to five days.
- Enjoy!
Notes
Long Ferment Cake
Combine the eggs and oil.
Add in the sugar, maple syrup, vanilla, cinnamon, sourdough, and salt. Mix until well combined.
Add in the flour until just incorporated.
Cover and store in the fridge for 12-48 hours.
When ready to bake, remove the batter front he fridge and allow it to come to room temperature for a half hour.
Add the baking soda into 1 Tbsp of water and mix into the batter.
Gently mix int he apples and transfer into a greased 9x13 pan and bake as above.
This recipe for sourdough German apple cake contains affiliate links. To learn more about them click here.
Leave a Reply