This coffee cake is my new favorite thing to do with sourdough. And it’s a great way to use apples when they are in season and tasty. The diced apples help keep this coffee cake moist, while the sourdough starter helps give it lift and a tangy taste. And the cinnamon – which is my favorite spice – it keeps me wanting to make this cake over and over again!
This coffee cake actually tastes better on the second day. And it’s just as good on the third day, if it lasts that long! The honey helps to not only sweeten the cake, but also aids its keeping qualities. I usually use a sourdough starter made with spelt or whole wheat flour, but you can certainly use one made with white flour. I love using spelt because of its sweet, nutty flavor and for the extra nutrition it adds. You can easily convert a starter from one type of flour to another. If you’re interested, the instructions are right here in this article .
Sourdough Apple Cinnamon Coffee Cake
adapted from several recipes
1 cup ‘fed’ sourdough starter
1/4 cup oil
1 cup unbleached all-purpose flour
2/3 cup honey
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1-1/2 cups apples, peeled cored and diced
2 tbsp butter, softened
1/4 cup brown sugar
1/4 cup chopped walnuts
1/3 cup oats
1/2 tsp cinnamon
1. Preheat oven to 375°F. Grease an 8-inch round cake pan (or an 8 or 9-inch square pan).
2. Place starter in a large mixing bowl. Add all remaining ingredients for the cake and stir gently until well blended.
3. Pour batter into prepared pan.
4. Mix all topping ingredients in a small bowl until they form crumbs. Sprinkle crumbs over top of cake.
5. Cook in a 375°F oven for about 35-40 minutes until center is set and toothpick comes out clean.
Nutrition (per serving): 179 calories, 59 calories from fat, 6.8g total fat, 17mg cholesterol, 158.3mg sodium, 67.9mg potassium, 28.3g carbohydrates, 1.6g fiber, 16.2g sugar, 2.6g protein, 14mg calcium, 1.7g saturated fat.