Sourdough Apple Coffee Cake: Perfect for Your Fall Mornings

I’m not awake until I’ve had my coffee in the morning. In the fall, I love drinking my coffee with a delicious sourdough apple coffee cake. This cake is packed with warm spices and juicy apples. Plus, the sourdough starter adds a subtle tang that balances the sweetness. Sourdough discard recipes are great for balancing out sweet recipes. Make sure the batter is well mixed but not overworked. This keeps the cake light and tender.

A close-up square slice of Sourdough Apple Spice Coffee Cake, showcasing the moist texture and crumbly top.

Sourdough Apple Coffee Cake

This tender coffee cake is packed with fall spices and juicy apples, making it the perfect companion to a cup of coffee on a crisp autumn morning.

Prep Time 20

Cook Time 45

Total Time 1 5

Serving Size servings

Ingredients

For the Cake

½ cup butter (softened)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ cup sourdough starter
½ cup sour cream or Greek yogurt
1 large apple (peeled, cored, and diced, about 1 ½ cups)
3 tablespoons of boiled cider (optional, but adds great flavor)

For the Topping

½ cup cold salted butter diced
½ cup all-purpose flour
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Preheat Oven and Prep Pan. Preheat the oven to 350°F (175°C) with the rack in the center. Prepare a 9×9 or 8×8 square pan with non-stick cooking spray.
Mix Wet ingredients and Sugar. Beat the softened butter and granulated sugar in an electric stand mixer until light and fluffy. Add the eggs and vanilla, and continue beating until the mixture is well combined.
Mix Dry Ingredients. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
Combine Wet and Dry, Slowly Adding Starter and Sour Cream. Gradually add the dry ingredients to the butter mixture, alternating with the sourdough starter and sour cream. Scrape the bowl with a spatula to make sure everything is incorporated. The batter will be very thick.
Add Apples. Fold in the diced apples.
Make the Topping. In a small bowl, cut the cold butter into the flour until it resembles pea-sized crumbs. Stir in the brown sugar, cinnamon, and nutmeg.
Assemble. Spread the cake batter into the prepared pan. Sprinkle the topping over the batter.
Bake. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes.
Serve. Serve the cake in squares directly from the pan.

With a mix of warm spices and sweet apples, this cake is the perfect way to start those first chilly fall mornings. I also like serving this as an after-dinner dessert. The crumbly topping is so yummy. I often make a double batch because everyone (including me) wants seconds.

A top-down view of the Sourdough Apple Spice Coffee Cake, freshly baked in a square pan, showing the golden-brown crumb topping.

I hope you love it as much as I do!

Tips For The Best Sourdough Apple Coffee Cake

Use room temperature ingredients: Make sure your butter, eggs, and sourdough starter are at room temperature. This helps them mix together more smoothly, resulting in a better texture for the cake.
Adjust for Altitude: If you live above sea level, consult this article to adjust the recipe accordingly.
Don’t skip the boiled cider: If you can get your hands on some, boiled cider adds an amazing depth of flavor to the cake. It’s worth the extra step!
Cut the apples uniformly: Dice your apples into even-sized pieces. This ensures they cook evenly and don’t sink to the bottom of the cake.
Chill the topping: After mixing the topping, pop it in the fridge for a few minutes. This will help it stay crumbly and not melt into the batter as the cake bakes.
Check multiple spots: When testing to see if the cake is done, insert the toothpick in a few different places to make sure the cake is cooked through evenly.

Key Ingredients

When making this coffee cake, a few ingredients can make a big difference in your baking experience. Here are some important ones to keep in mind:

Sourdough starter. This adds a unique tangy flavor you can’t get from anything else. If you don’t have a starter on hand, you can create one, but it takes a few days, so plan ahead.
Boiled cider. This is an optional ingredient, but it intensifies the apple flavor beautifully. If you don’t have boiled cider, you can reduce apple cider by simmering it until it thickens.
Nutmeg. Freshly grated nutmeg is more aromatic and flavorful than pre-ground. If you can, use a whole nutmeg and grate it yourself.
Cold butter. Using cold butter for the topping helps create those irresistible crumbly pieces. If your butter is too soft, the topping might melt into the cake instead of staying crunchy.

Having these ingredients and taking the extra time to grate your nutmeg will make a big difference. If you don’t want to worry about the nutmeg, you can use most of these ingredients and make a similar sourdough apple cake instead.

Serving Suggestions

Serve with freshly brewed coffee, hot apple cider, a dollop of whipped cream, or sliced fresh fruit.

You can also serve it with one of these delicious fall ice cream recipes.

Troubleshooting and Help

Can I use a different type of apple in this recipe?

Absolutely! Any firm, tart apple like Granny Smith, Honey, or Fuji works great in this cake. Just make sure to dice them evenly so they cook through properly.

What if I don’t have a sourdough starter? Can I still make the cake?

You can still make it, but you’ll miss out on that unique tang. If you don’t have a starter, you could substitute with an additional 1/4 cup of sour cream or Greek yogurt to maintain the moisture, though the flavor will be slightly different.

Can I make this recipe ahead of time?

Definitely! This coffee cake tastes even better the next day once the flavors have had time to meld. Store it tightly covered at room temperature, and it should stay fresh for a few days.

Do I have to peel the apples?

You don’t have to, but peeling them gives the cake a smoother texture. If you like a bit of extra texture and want to save time, you can leave the peels on.

Storing Leftovers

Follow these simple steps:

At room temperature: Place the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to three days at room temperature.
In the refrigerator: If you need to keep the cake, store it in the fridge for up to a week. Make sure it’s well-covered to prevent it from drying out.
Freezing: This cake freezes well! Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. You can freeze the cake for up to three months. When you’re ready to enjoy it, let it thaw at room temperature or warm it gently in the oven.

These storage methods will help keep your cake fresh and delicious!

This sourdough apple coffee cake is one of my favorites for fall, and I hope it becomes yours too. You can enjoy it alone or with company. It’s delicious and cozy, making it a great way to start or end your autumn day.

Sourdough Apple Coffee Cake: Perfect for Your Fall Mornings