Go Back
piece of apple cake sitting on china plate sprinkled with powdered sugar. Two small plates behind on the counter

Easy Old Fashioned Sourdough Apple Cake

Health connoisseurs and picky eaters unite to rave over this moist sourdough apple cake that's naturally sweetened and uses nutritional fats
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients
  

  • 1/2 cup Avocado Oil
  • 1/2 cup/1 stick Butter melted and browned Cultured or Grass-fed
  • 1 cup of Sucanat
  • 3 eggs from happy chickens
  • 1/2 cup of sourcream
  • 1/2 cup of sourdough starter active or discard
  • 3 apples peeled and sliced
  • 2 tsp vanilla
  • 2 cups of flour + a 1/4 cup for prepping pan
  • 1 tsp baking soda
  • 1 tsp of baking powder
  • 1 tsp good quality salt Himilayan or Sea Salt
  • 2 tsp cinnamon Ceylon

Instructions
 

  • First, preheat your oven to 350℉. Melt Butter in a small saucepan on the stovetop. I like to brown my butter. This takes about five minutes on medium-low heat. Watch it carefully. When it starts to look golden and smell nutty, remove it from heat and let it cool. I butter my pan taking the time to get in all the nooks and crannies of the Bundt pan. Then I take 1/4 cup of flour and sprinkle it into the pan, knocking the outside of the pan and rotating to get an even layer of flour over the butter.
  • Peel and chop your apples. You can slice or chop them finer or rough chop, you could even grate your apples! I slice mine in 1/4 pieces. Just know you'll get a different texture throughout the cake depending on how you decide to do this.
  • Mix wet ingredients. Cream your oil, sugar, cooled brown butter, and eggs together in a large bowl. Then add sour cream, and sourdough starter (the sourdough starter is optional). Mix with a whisk until smooth
  • Mix dry ingredients. Into your medium-sized bowl sift flour, salt, baking powder, baking soda, and cinnamon.
  • Add flour mixture to wet ingredients and with your spatula mix and scrape the sides of your bowl until just combined and no more flour is present.
  • Add chopped apples and any of the optional ingredients.
  • Pour batter into pan and smooth
  • Bake the cake in the oven on the middle rack at 350℉ for 40 minutes, checking after 30 minutes for doneness. The cake will be golden on the outside and a toothpick will come out clean from the center.
  • When you are sure it is done, remove it from the oven and place it on a cooling rack. Please be patient and let it cool completely before removing the cake from the Bundt Pan.
  • Turn your cake out onto a cutting board and cut into 2-3 inch slices. I like to sprinkle confectioner sugar with my sifter over the apple cake slices. Enjoy!

Notes

    • Prepping your pans is the most important part of baking a cake, and where everything can wrong if you take your time and do it right. If you want to grease your pan, I use butter.  Put a pad of room-temperature butter in the bottom, and rub it all around making sure you get every inch of the pan covered. Or take a pastry brush in the butter melting on the stovetop, dip it in, and brush it around your pan. I even get the rim of the pan. The goal is to get that cake to slide right out.
    • Next, take a 1/4 cup of flour and throw it in your pan. Then, over the sink move the pan around, hitting the edges so there is a nice even layer of flour stuck over the butter throughout the whole pan. Now you are set up for success!
    • I like to add all my dry ingredients right into the sifter. This way they get nicely mixed and sifted into the flour.