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.
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