Sourdough Applesauce Cake
Elevate your baking repertoire with this tender and warmly spiced Sourdough Applesauce Cake, a perfect harmony of tangy sourdough discard and naturally sweet, unsweetened applesauce. This recipe brings together pantry staples like cinnamon and nutmeg for a cozy, flavorful treat while helping you reduce food waste by using unfed sourdough discard. With just 20 minutes of prep time, this moist and fluffy cake is easy to make and perfectly versatile—serve it plain for an everyday dessert or adorned with powdered sugar or whipped cream for a celebratory touch. Optional add-ins like chopped nuts or raisins take it to the next level, making this cake a delightful choice for any occasion! Perfect for fall gatherings or teatime indulgence, this sourdough cake is sure to become a family favorite.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 240 milliliters Unsweetened applesauce
- 180 grams Sourdough discard (unfed)
- 0.5 cup Optional: chopped nuts or raisins
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square cake pan and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until fluffy and light, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the unsweetened applesauce and sourdough discard until fully incorporated. The batter may look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand until just combined. Do not overmix.
If desired, fold in the optional nuts or raisins at this stage.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Serve plain, or with a dusting of powdered sugar or a dollop of whipped cream for a special touch.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 493.4 g | 179% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 229.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 329 mg | 25% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
