Description
This Sourdough Apple Cake is a moist and flavorful dessert that combines the warm spices of ginger, cinnamon, cloves, and allspice with the natural sweetness of grated apples and molasses. Infused with a tangy sourdough starter, the cake offers a unique depth of flavor and is topped with a creamy, smooth cream cheese frosting. Perfect for fall gatherings or anytime you want a comforting, spiced treat.
Ingredients
Scale
Cake
- ½ cup unsalted butter
- ½ cup vegetable oil
- 1½ cups sugar
- 3 eggs
- ¼ cup molasses
- ¼ cup boiled cider
- 2½ cups flour
- 1 tablespoon powdered ginger
- 1 tablespoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon allspice
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 medium apples, grated
- 1 cup sourdough starter (discard/unfed state)
Frosting
- 8 ounces cream cheese, room temperature
- 8 tablespoons butter, melted
- 6 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F with a rack in the center. Grease a 13 x 9-inch baking pan with non-stick baking spray to ensure easy removal of the cake later.
- Mix Wet Ingredients: In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, and eggs together using an electric mixer for 3-5 minutes until the mixture is fluffy and light in color. Add the molasses and boiled cider, mixing them thoroughly into the wet mixture.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, powdered ginger, cinnamon, cloves, allspice, salt, baking powder, and baking soda until all spices and leavening agents are evenly incorporated.
- Blend Wet and Dry Ingredients: Slowly add the dry ingredients into the wet mixture. Stir gently by hand or on low mixer speed until just combined to avoid overmixing, which can toughen the cake texture.
- Add Apples and Sourdough Starter: Fold in the grated apples and sourdough starter evenly throughout the batter by hand, ensuring the mixture is uniform.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Remove the pan from the oven and place it on a cooling rack. Allow the cake to cool completely in the pan, about one hour, before frosting.
- Prepare the Frosting: Using an electric mixer, beat the cream cheese and melted butter together until smooth. Gradually add the powdered sugar, about one cup at a time, whipping continuously until the frosting is fluffy and smooth. Mix in a pinch of salt to balance the sweetness.
- Frost and Serve: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top. Serve directly from the pan. Store any leftovers covered in the refrigerator to maintain freshness.
Notes
- Be sure not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Using the sourdough starter in its discard/unfed state helps add a mild tang and moisture without needing to feed the starter first.
- Boiled cider can be substituted with apple cider or unsweetened apple juice if unavailable.
- For best results, grate the apples finely so they integrate well into the batter.
- The cake is best served the same day or within two days; keep refrigerated after frosting.
