I made a different sourdough apple cake a while back. I remember it being pretty good. But I wanted to give this crumble cake a try.

The top didn't brown up as much as I would've liked, but it was nice otherwise. Although I'd be tempted to add some rolled oats into the crumble mixture next time. I might also increase the quantity of spices called for and/or add a little cinnamon to the crumble. Overall it was a nice cake though. It rose well and was easy to put together.

Sourdough Apple Crumble Cake

Slightly adapted from the Fresh Loaf

Ingredients

Crumble

• 75g soft (plain/standard/cake) flour
• 75g sugar
• 75g unsalted butter

Batter

• 275g soft (plain/standard/cake) flour
• 20g baking powder
• 5g coarse sea salt, ground
• 150g sugar
• 1-2 tsp. mixed spice
• 125g unsalted butter
• 275mL milk
• 1 tsp. vanilla extract
• 2 large eggs
• 100g sourdough discard (100% hydration)
• 300g peeled, cored, and cubed apples¹

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23cm (9") springform pan.
2. Combine flour and sugar for the crumble topping and cut in the butter until clumps are between rice- and pea-sized. Set aside.
3. Sift together flour and baking powder.
4. Mix in salt, sugar, and mixed spice.
5. Cut in butter until well-combined and no large clumps remain.
6. In a large measuring cup, whisk together milk, vanilla, eggs, and sourdough discard.
7. Pour wet ingredients into dry and stir until just mixed.
8. Stir in apple cubes.
9. Pour batter into prepared pan and sprinkle crumble on top.
10. Bake at 180°C (350°F) for ~45 minutes.

---

¹ You will need significantly more than 300g of apples. This is the required weight of apple cubes (after peeling and coring). ^Back