Browned Butter Sourdough Apple Cake with Discard
This browned butter sourdough apple cake is cozy, moist, and full of fall flavor. Made with sourdough discard and topped with a rich browned butter crumb, it’s the perfect autumn treat for using up extra starter.
There’s something magical about baking in the fall, isn’t there? The kitchen fills with the aroma of warm cinnamon, caramelized sweet apples, and nutty browned butter—ingredients that feel like a hug on a crisp day. This Browned Butter Sourdough Discard Apple Cake is one of those simple, heartwarming bakes that turns everyday ingredients (including your trusty sourdough discard!) into something truly special. Whether you’re nestled in with a cup of tea or sharing a slice at the table with family, this cake brings a cozy charm that’s hard to resist.
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links. I only recommend products I personally use and trust. Your support helps keep this blog running—thank you!
What You’ll Love About This Sourdough Discard Recipe
This cake is everything fall baking should be:
- Moist and tender, thanks to the apples and sourdough discard.
- Full of warm spices, with cinnamon running through both the batter and the topping.
- Topped with a buttery crumble that adds texture and richness.
- A clever use for sourdough discard, so nothing goes to waste.
And best of all? It’s simple enough for a weekend treat, yet elegant enough to serve to guests.
Key Ingredients
Here are a few standout ingredients that make this cake so special:
- Sourdough Discard: Adds a slight tang, moisture, and depth of flavor without overpowering sweetness. A perfect way to reduce kitchen waste!
- Browned Butter: The star of this recipe. Did you know browning butter enhances its nutty richness, which brings warmth and complexity to both the batter and the crumb topping? Game changer!
- Brown Sugar: Used in both the cake and the crumble, brown sugar lends a caramel-like sweetness that pairs beautifully with apples.
- Fresh Chopped Apples: Choose fresh apples that are crisp, slightly tart like Honeycrisp, tart Granny Smith apples, or Pink Lady to keep a pleasant texture after baking.
- Cinnamon: Brings that unmistakable cozy spice, tying together all the fall flavors in the cake and crumble.
- All-Purpose Flour: A reliable base that keeps the texture soft while allowing the apples and butter to shine.
You can find a full list of measurements and ingredients in the recipe card at the bottom of this post.
How to Make Browned Butter Sourdough Apple Cake
Start by browning the butter, which adds a deep, nutty flavor that makes this cake truly stand out. Just melt the butter in a skillet over medium-low heat and continue to cook it until the milk solids turn golden brown and the melted butter smells toasty. Let it cool while you prep everything else.
Next, prepare the crumble topping by mixing flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Add a portion of your cooled browned butter and use a fork to create a crumbly texture. Set this aside for later.
Preheat your oven to 350°F and grease a 9-inch springform pan generously with butter. Peel and dice the apples into bite-sized pieces—go for chunks that will soften in the bake but still hold some texture.
Using a stand mixer with the paddle attachment, cream the remaining browned butter with brown sugar until light and fluffy. Add eggs one at a time, followed by your sourdough discard.
Now mix in the dry ingredients in a separate large bowl: flour, baking powder, baking soda, cinnamon, and salt. Add the milk last, mixing just until everything is smooth. Gently fold in the diced apples by hand into the wet ingredients to keep them from breaking down too much.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Pour batter into your prepared pan and sprinkle the browned butter crumble generously over the top of the cake batter.
The cake bakes for about one hour, or until a toothpick inserted in the center comes out clean. For best results let the tender cake cool completely in the pan—at least an hour—before releasing the sides and slicing. See, this is such an easy recipe! We love to eat it with a little whipped cream on top!
How to Serve Apple Cake
This sourdough cake is delicious served as-is, but for an extra treat, try it with:
- A dollop of whipped cream or a scoop of vanilla ice cream
- A drizzle of caramel sauce
- A warm cup of coffee, cider, or chai
It’s perfect for dessert, brunch, or even a mid-afternoon snack. I love being able to use my sourdough starter discard for bakes like this sweet treat!
Baking Tips & Great Options for Variations
- Make it ahead: This cake stores beautifully and even tastes better the next day.
- Try different a different type of apple: Granny Smiths are tart apples which adds tartness, while Honey crisp or Fuji bring extra sweetness.
- Add-ins: Chopped walnuts or pecans in the crumble or batter add a lovely crunch.
- Make it dairy-free: Use plant-based butter alternatives and non-dairy milk.
Recipe FAQs
Yes, just make sure it’s not overly bubbly or an overly active starter—it should still be mellow enough not to affect the rise too much.
Store it covered at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5. It also freezes well in slices!
A standard 9-inch round cake pan works, but a springform pan makes for easier removal and presentation.
This recipe is a sweet little reminder that baking doesn’t have to be complicated. With a few pantry staples and a bit of sourdough discard, you can create something that feels like home. If you’ve been hesitant to dive into sourdough baking, let this cake be your easy entry point—no kneading, no proofing, just warm fall flavors and a deliciously simple process
More Recipes for Fall
If you love this cozy apple cake, try these other seasonal favorites:
- Overnight Apple Cinnamon Sourdough Bread
- Easy Sourdough Apple Crisp Recipe
- Sourdough Discard Apple Muffins with Cinnamon Streusel
Want more delicious recipes sent straight to your inbox? Subscribe to my newsletter to receive the latest!
If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!
Browned Butter Sourdough Apple Cake with Discard
Equipment
- springform pan
Ingredients
- 12 tbsp unsalted butter (1 ½ sticks) divided between crumble and cake once browned
Browned Butter Crumble
- 1 cup all purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅓ cup browned butter
For the Cake
- ¾ cup brown sugar
- 2 eggs
- ½ cup sourdough discard
- 1 ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup milk
- 2 medium apples peeled and diced
Instructions
- Add butter to a skillet and cook over medium-low temperature until the butter browns. Cool. You will use a portion for both the cake and crumb topping.
- Preheat oven to 350°F and grease an 9-inch springform pan with butter.
- Prepare the crumble topping by adding 1 cup flour,1/2 cup brown sugar, 1/4 cup sugar, 1 tsp cinnamon, and 1/2 tsp salt to a bowl and combine. Add 1/3 cup of browned butter and mix it together with a fork and set it aside.
- Peel and chop the apples into small pieces per your preference
- In a stand mixer using the paddle attachment, cream the rest of the browned butter and ¾ cup brown sugar/4 cup of brown sugar until fluffy. Add 2 eggs and then mix in 1/2 cup sourdough discard.
- Next add 1 1/2 cups flour,1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/4 tsp salt. Mix well and then pour in 1/4 cup of milk.
- Fold in apples by hand.
- Fill the greased springform pan with the cake batter and then top with the browned butter crumble.
- Bake for an hour or until a toothpick comes out clean.
- Cool for an hour or more before removing from the springform pan and serving
