Sourdough Discard Apple Coffee Cake with Maple Glaze

5 from 1 vote

Sourdough Discard Apple Coffee Cake with Maple Glaze

A cozy fall Apple Coffee Cake made with sourdough discard, fresh apples, brown sugar crumble, and a maple vanilla glaze. Tender, spiced, and perfect for weekend baking. A cozy fall bake that uses up sourdough discard and celebrates apple season.

Prep Time20

Cook Time55

cooling time15

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: apple recipe, cake recipe, dessert recipe, sourdough discard recipe, sourdough recipe

Servings: servings, 1 cake

Calories: 525kcal

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Equipment

Kitchen Scale

Stainless Mixing Bowls

Ingredients

For the Crumble

1/4 Cup Butter melted (57g)
1/2 Cup Brown Sugar (100g)
1/2 Cup All-Purpose Flour (60g)

For the Cake Batter

1 1/2 Cups All-Purpose Flour (180g) Reserve 2 teaspoons for the apples
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/2 Cup Salted Butter (113g) browned
1 Cup Granulated Sugar
2 Large Eggs room temperature
1 Cup Greek Yogurt full-fat and room temperature
1/2 Cup Sourdough Discard room temperature
2 Teaspoons Vanilla Extract
1 ½ Cups Green Apples peeled and chopped

For the Maple Vanilla Glaze

1 Cup Powdered Sugar
2 Tablespoons Milk
1/2 Teaspoon Maple Extract
1 Teaspoon Vanilla Extract

Instructions

Start with browning the butter. Heat the butter over medium until foamy, fragrant, and speckled with golden brown bits. Transfer to a bowl to cool.
1/2 Cup Salted Butter
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
Make the crumble. In a small bowl, mix the melted butter, brown sugar, and flour with a fork until crumbly clusters form. Set aside.
1/4 Cup Butter, 1/2 Cup Brown Sugar, 1/2 Cup All-Purpose Flour
Make the Cake. In a large bowl, add the flour (reserving 2 teaspoons), baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mix to combine.
1 1/2 Cups All-Purpose Flour, 1 Teaspoon Baking Powder, 1/2 Teaspoon Baking Soda, 2 Teaspoons Cinnamon, 1/2 Teaspoon Ginger, 1/4 Teaspoon Nutmeg, 1/4 Teaspoon Salt
In another bowl, add the diced apples and the reserved 2 teaspoons of flour. Mix the apples in the flour. This prevents the apples from sinking.
1 ½ Cups Green Apples
To the cooled brown butter, add the granulated sugar, eggs one at a time, then mix in yogurt, sourdough discard, and vanilla.
1 Cup Granulated Sugar, 2 Large Eggs, 1 Cup Greek Yogurt, 1/2 Cup Sourdough Discard, 2 Teaspoons Vanilla Extract
Fold dry ingredients into wet just until combined. Gently fold in the floured apples.
Spread batter into the pan, top with the crumble, and bake 50–55 minutes until a toothpick comes out clean.
Cool 15–20 minutes before releasing the springform ring.
In a small bowl combine the powdered sugar, milk, maple extract and vanilla extract. Drizzle the glaze over the cooled cake.
1 Cup Powdered Sugar, 2 Tablespoons Milk, 1/2 Teaspoon Maple Extract, 1 Teaspoon Vanilla Extract

Notes

Baking Tips for the Best Coffee Cake

Brown the butter deeply — aim for a rich amber color for maximum flavor.
Don’t overmix once the flour goes in; it keeps the crumb tender.
Use tart apples (like Granny Smith) so the sweetness stays balanced.
Let it cool before glazing or the drizzle will melt into the crumble.

Nutrition