Sourdough · Autumn
Sourdough Discard Apple Cake
Chopped apple folded into a butter batter. The fruit should show on the cut face, not hide under a smooth crust.
1 hour · Serves 9 · One 8-inch square pan
“Taste and see that the LORD is good.”
Ingredients
- 10 g butter, for the pan
- 113 g soft butter
- 70 g honey
- 1 egg (50 g)
- 120 g sourdough discard, fed or unfed
- 180 g all-purpose flour
- 6 g baking powder
- 4 g cinnamon
- 3 g fine salt
- 220 g apple, peeled and cut into small chunks, about 2 apples
Method
- 1
Heat the oven to 350°F. Butter an 8-inch square pan with the 10 grams of butter.
- 2
Beat the butter and honey. Beat in the egg and the discard. The mixture may look slightly curdled.
- 3
Stir the flour, baking powder, cinnamon, and salt. Stir them in until just combined. Fold in the apple chunks. The apples should be stuck through the batter, not sitting in a pile on top.
- 4
Spread the batter in the pan. Bake 35 to 42 minutes, until the center springs back and a crumb from the middle is cooked. Honey browns the top early. If it is dark before the middle is done, tent it with foil. Cool before you cut it, or the apples smear.
From the kitchen
- This is not the apple fritter. Nothing is fried. The apple is baked inside a cake.
- If the cake is wet at the bottom, the apples were in large wedges and gave up too much water. Cut them small next time.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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