Name: Sourdough Discard Apple Walnut Coffee Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon salt; 1/2 cup extra-virgin olive oil; 1/2 cup granulated sugar; 1/2 cup brown sugar (light or dark brown sugar); 2 large eggs; 1/2 cup sourdough discard; 2 teaspoons vanilla extract; 1 1/2 cups shredded apple (Granny Smith, Honey Crisp (2 medium apples)); 1/2 cup chopped walnuts; 1 cup chopped apple (Granny Smith or Honey Crisp (1 large apple)); 1/2 cup powdered sugar; 1/2 cup brown sugar (light or dark brown sugar); 1/2 cup chopped walnuts; 1 cup powdered sugar; 2 tablespoons milk (milk of choice (I use whole milk))

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This moist sourdough discard apple walnut coffee cake includes the warm flavor of cinnamon and nutmeg with a burst of fresh grated apple and the unique texture of walnuts. A classic apple crumble sits on top of the cake, along with a simple 2-ingredient glaze. This cake is perfect served warm with a mug of coffee!

Sourdough discard apple walnut coffee cake slice half eaten on a plate with a fork on the plate. The full cake is blurred out behind the plate in the background.

The house smelled so good when I was baking this sourdough discard coffee cake! I just love fall and all the various aromas that are associated with the season–apples, cinnamon, nutmeg—mmm. If being basic is wrong, I don’t want to be right.

As sourdough bakers, we are always looking for ways to use up extra sourdough discard instead of wasting it and throwing it out. This recipe is a lovely (and delicious) way to use up that discard that’s just straight chillin’ in the fridge.

If you’re looking for more sourdough discard recipes, check out these Sourdough Discard Cinnamon Rolls, Sourdough Discard Chocolate Cupcakes, Sourdough Discard Banana Chocolate Chip Muffins, and Sourdough Discard Brown Butter Maple Cookies.

Why You’ll Love This Recipe

Apple Cinnamon Flavor – The apples in this sourdough apple cake are shredded and packed with so much flavor! The cinnamon and nutmeg enhance the flavor and make the most delectable coffee cake.
Great for Breakfast, Brunch, or Afternoon Snack – Enjoying this cake with a mug of coffee isn’t a requirement, but highly encouraged. 😉
Classic Midwestern Dessert – Coffee cakes are a very Midwestern dessert that I grew up eating often! The recipe books I inherited from my Great-Grandma are chock full of different variations of coffee cake. It’s the best sweet comfort food in my book.
No Electric Mixer Needed! – You can whip the whole thing together with a rubber spatula, whisk, or wooden spoon.

Ingredients

For the coffee cake:

extra-virgin olive oil – I love using olive oil in my desserts instead of butter. It adds a depth of flavor and moisture that just cannot be beat! Just make sure it’s extra-virgin. We are looking for a light flavor here.
granulated sugar – I used half granulated sugar and half brown sugar to balance.
brown sugar – Light or dark brown sugar can be used in this recipe. Dark brown sugar will add a richer flavor.
eggs
grated apples – I used tart Granny Smith apples in this recipe. Honey Crisp is another great option!
sourdough discard – I used inactive discard from my fridge. You could also use an active, fed sourdough starter. It will just add a bit more of that classic sourdough tang to the cake.
vanilla extract – Using good quality vanilla extract makes a huge difference! Alternatively, you could use almond extract in place of vanilla extract.
all-purpose flour – King Arthur is the brand I swear by. Such good quality every time!
salt – a pinch of salt is always needed in baked goods to balance the flavor!
baking powder – One of two leavening agents for this cake.
baking soda – Assists baking powder in helping the cake get its beautiful rise.
nutmeg – Just a tiny bit goes a long way here!
cinnamon – Works with the vanilla extract and apples to provide the best autumnal flavor!
chopped walnuts – Chop them up to the size you prefer. Alternatively, you can leave the walnuts out and still have an awesome coffee cake.

For the crumble topping:

chopped apple – Again, I used Granny Smith here. Any apple works in a pinch, but Granny Smith or Honey Crisp are my recommendations.
brown sugar – Light or dark brown sugar work.
powdered sugar – Confectioner’s sugar, whatever it is called in your neck of the woods. 🙂
chopped walnuts – They add a nice little crunch to the crumble topping.

For the glaze:

powdered sugar
milk – I use whole milk, but any milk will do.

Closeup of a slice of the sourdough cake on a plate with a fork on it. The rest of the cake lies on parchment paper in the background.

Step-By-Step Instructions

The wet ingredients in the glass mixing bowl with a rubber spatula in the bowl.

Step One: Preheat the oven to 350 degrees Fahrenheit. Prepare a round 9″ cake pan or springform pan with parchment paper, then grease it and sprinkle a bit of flour on it before setting aside. Grate the apples (I used 2 medium-sized apples).

In a medium mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, stir the extra-virgin olive oil, granulated sugar, and brown sugar until combined, about a minute or two.

All the cake batter sitting in a large glass mixing bowl with a rubber spatula sitting in it.

Step Two: Mix in the eggs one at a time. Next, add the shredded apples, sourdough discard, and vanilla extract.

Gradually stir in the sifted flour mixture until just combined. Scrape the sides of the bowl with a rubber spatula to ensure all dry ingredients are fully incorporated.

Finally, fold in the chopped walnuts.

Sourdough apple walnut cake batter in the 9" cake pan.

Step Three: Pour the apple cake batter into the prepared baking dish. Set aside.

Small bowl with chopped apple, powdered sugar, brown sugar, and chopped walnuts.

Step Four: To make the apple topping, chop an apple, and add it to a small mixing bowl. Add the brown sugar, powdered sugar, and chopped walnuts to the bowl and mix.

Sprinkle the topping evenly over the cake batter. Bake on the middle rack for 45 minutes or until completely baked.

Check if it’s done: Stick a toothpick in the center of the cake. If the toothpick comes out clean or with moist crumbs, the cake is fully baked. If wet batter sticks to the toothpick, the cake needs more time in the oven.

Make the glaze: In a small mixing bowl, whisk the powdered sugar and milk until smooth. Drizzle over the top of the coffee cake. Serve immediately and enjoy!

Closeup of the apple sourdough coffee cake cut in 8 slices.

Helpful Tips to Make This Coffee Cake Amazing

Don’t Overbake The Cake – Oven temperatures can vary greatly, so my 45-minute bake time can look like a 40-minute bake time for you. I recommend starting to check on the cake around the 35-minute mark.

To Peel or Not to Peel? That’s entirely up to you! I do not peel my apples in recipes. I prefer to save time and not produce any additional food waste. However, feel free to peel your apples before shredding and chopping them!

Well, Nuts, I Don’t Like Walnuts – Maybe you’ve got a nut allergy or you just don’t like walnuts. You can TOTALLY bake this cake without walnuts. Leaving them out is just fine and will still result in a fantastic cake.