Sourdough Apple Coffee Cake is soft, delicious and crisp on the outside with plenty of fresh apple chunks in every bite. Slightly caramelized, the sourdough fermentation makes this breakfast or afternoon treat a healthier option!
Growing up, my mom would make one of her best friend’s apple cake on special occasions. It was always so unexpectedly delicious, because it didn’t look particularly special, but the smell and the taste was incredible and stuck in my mind well into my adulthood. When my mom was visiting and made this apple cake again, I instantly remembered the smells and tastes of the apple cake. I made sure to get the recipe and have saved it to make each year when apple season comes around.
We have an apple orchard in a nearby town that we visit every year with our kids. We look forward to these apples every year, and have already been twice now that the apples are in season! As soon as we got our apples, I knew I wanted to make apple cake, but this year I was going to try and make it with sourdough!
Apple Cinnamon Streusel Coffee Cake
Adding sourdough into a recipe like coffee cake is beneficial because the sourdough fermentation process allows the gluten and phytic acid to break down. When consuming breads without sourdough, the gluten content is much higher and the phytic acid present is more difficult for our bodies to break down. Long-fermenting the grains prior to baking makes the flour much easier for our bodies to process. Plus, sourdough has many gut health benefits!
Once I figured out how to adjust the flour and liquid ratios for the recipe to include sourdough, I was so happy I did! The result was just as delicious as the apple cake my mom had made, but I felt a little better about eating it 😉 It is still definitely a treat, but at least it has the added sourdough benefits!
My favorite apples to use for apple cake are Pink Lady, Honeycrisp and Granny Smith. Braeburn, Jonigold, Golden Delicious and Jazz are also great options. Feel free to mix several types of apples for a more flavorful apple cake! Avoid apples such as Red Delicious, Fuji or Gala as they are much sweeter and will not hold up as well in the baking process.
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I would recommend peeling the apples before using them to bake. The texture of the peels once baked is not as enjoyable. To keep the consistency smooth, peel and core the apples before slicing them into cubes for the best results for sourdough apple coffee cake!
I have not had any issues fermenting sourdough with raw eggs, even at room temperature. Many traditional sourdough doughs, such as brioche doughs, do ferment with eggs. However, for this recipe, I do ferment the dough in the refrigerator. You will want to let the dough come close to room temperature before adding the remaining ingredients, which will take about one hour. As long as you are not consuming raw dough/eggs, it will bake and be ready to eat.
Mix together the sourdough starter, flour, avocado oil (or melted butter) and eggs together with a stand mixer (using the paddle attachment) or dough whisk until well combined. Cover and let ferment in the refrigerator for 12-24 hours. This is nice because you can do it well beforehand and it will be ready to use when you want to make the apple cake. Fermenting the grains helps to break down the phytic acid and gluten, making this coffee cake easier to digest!
Sourdough Apple Coffee Cake
About an hour before you are ready to bake, set the bowl out to come down to room temperature. While it is coming to room temp, peel and cube 3-4 medium sized apples.
Add in the sugar, cinnamon, nutmeg, salt, vanilla and baking soda. Combine in stand mixer or with a dough whisk. This is going to be a thick batter.
Distribute batter equally into two well-greased loaf pans. I like to line the pans with parchment paper for easier clean up and makes removing the loaves much more simple.
Apple Coffee Cake
Bake in oven at 350℉ for 55 minutes, or until the middle is cooked through. Once cooked, allow to cool completely before removing from the loaf pans. Serve on a platter and enjoy with your coffee or tea!
Add the sugar, oil, eggs, vanilla and sourdough starter to mixer. Mix to combine. Add in the flour, cinnamon, nutmeg, salt and baking soda.
If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram@There are three big apples packed in this apple bread! Loaded with warm cinnamon flavours, you’ll love how moist it is without being too sweet. This is a quick bread recipe which means, true to its name, it’s a yeast-free loaf. Fabulous for morning tea or a breakfast treat with a cup of coffee!
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I’ve been working on my Apple Pie Project (read: my perfect apple pie) and am convinced that this is the year we will crack it! But either way making apple pie is definitely a labour of love, so meanwhile I also want to share other sweet ways with apples that are faster and easier. Some favourites from my existing apple repertoire are Apple Muffins, Apple Bars, and Apple Crumble.
This is a good bread for sharing that’s relatively fast to make. Leftovers make a great breakfast, lightly toasted and smothered in (just a bit!) of butter.
Here’s what you need to make this Cinnamon Apple Bread. There is no missing the cinnamon in this recipe! It’s in the batter, on the apple, and on the surface!
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This loaf takes 1 hour 25 minutes to bake: Partially uncovered, to caramelise the surface nicely, then covered to finish cooking it through.
It will not shock regular readers to hear that I even have a view on something as simple as slicing a loaf!! 😂
Thinner = stingy plus too fragile. If it breaks when slices fall like dominos as you cut the loaf up, it means the slices are too thin.
Apple Banana Bread With Crumb Topping
Please don’t judge me! Or – do. I don’t mind. Because I’ll be the one eating the perfect slice of Apple Bread!
Eat it slightly warm and plain, like cake. Or lightly toast it in the oven or in your toaster then slather with butter. Leftovers will keep for days and days (around 5) and freezes perfectly. So even if it’s just you, there’s no excuse not to make this! 🙂 – Nagi x
Recipe video above. This is a great, relatively quick-to-make sweet loaf bread ideal for afternoon tea or breakfast treat. The most time-consuming part is chopping the apple because there's quite a lot of the fruit in this!
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Yogurt and oil make the crumb beautifully moist so it will stay fresh for days. I like to add walnuts for soft crunch but it's entirely optional. The apple slice topping is also optional. So many options! 🙂
Apple varieties – This recipe should work fine with most apple varieties. Some apples will cook up softer than others. I like Granny Smith for the slight tartness and it holds its shape well when cooked. If using really sweet apples, you may want to reduce the brown sugar down to 1/2 cup.
Apple topping – I can only fit 3/4 of an apple’s worth of slices on top. If you want to squeeze all of it, go right ahead!
Apple Fritter Bread
2. Demerara sugar – This is a coarse sugar with a hint of molasses flavour that creases jewel-like crust on the surface. Substitute with 2 tbsp brown sugar.
3. Spices – I like this combination of spices for my apple loaf but if you don’t have them, feel free to substitute with more cinnamon powder.
4. Baking soda (bi-carb) is basically baking powder on steroids with ~3x lifting power. I find a combination of the two works best for crumb texture and surface shape. If you don’t have it, substitute with an extra 2 teaspoons baking powder. The surface of the loaf may end up a little more level rather than attractively domed but the crumb will be similar.
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Self-raising flour can be used instead of plain flour + baking powder + baking soda but it won’t rise quite as well. It does work though!
5. Room temperature – It’s best for the eggs and yogurt to be at room temperature as the batter will be quite stiff if they are fridge-cold. However this recipe is quite forgiving so it’s not the end of the world if they are fridge-cold (speaking from experience here!).
7. Loaf pan – If yours is larger, that’s fine. It’s just that the loaf won’t end up as tall as you see pictured.
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8. Leftovers –Stays fresh for 5 days. It’s best to keep in the fridge and serve warm (microwave, or oven/toaster to toast). Freezes 3 months.
Calories: 394 cal (20%) Carbohydrates: 49 g (16%) Protein: 6 g (12%) Fat: 21 g (32%) Saturated Fat: 2 g (13%) Polyunsaturated Fat: 9 g Monounsaturated Fat: 9 g Trans Fat: 1 g Cholesterol: 35 mg (12%) Sodium: 141 mg (6%) Potassium:
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