Go Back
–+ servings

Freshly Milled Sourdough Discard Apple Cake

No ratings yet
A soft and fluffy apple cake made with freshly milled soft wheat & oat flours, almond flour, sourdough discard, pumpkin spice, and plenty of fresh apple. Sweet enough to be a treat, wholesome enough to enjoy for breakfast.
PIN RECIPE PRINT RECIPE
SHARE RECIPE
Overhead view of golden sourdough apple cake cut into squares, and two pieces topped with a dollop of bright white whipped cream.
Prep Time:25 minutes
Cook Time:45 minutes
Total Time:1 hour 10 minutes
Servings:12 slices
Calories:350kcal
Equipment
Ingredients

Dry Ingredients

  • 100 g oat groats - (~½ cup) or oat flour
  • 100 g whole soft wheat berries - (~½ cup) see Ingredients for swaps
  • 100 g blanched ground almonds - (~1 cup) blanched almond flour
  • 1 1/2 tsp baking powder
  • 2 tsp pumpkin spice
  • ¼ tsp fine sea or table salt

Wet Ingredients

  • 110 g refined coconut oil, melted - (½ cup) or other neutral oil
  • 165 g light brown sugar, packed - (¾ cup)
  • ½ tsp vanilla extract - optional
  • 3 large eggs, separated
  • 120 g sourdough discard - (½ cup) or active starter
  • 1 medium apple, grated - (~½ cup)

Topping

  • 3-4 medium apples - thinly sliced
  • 30 g melted butter - (2 tbsp) or more coconut oil
  • 1 tsp cinnamon
Instructions

Combine dry ingredients

  • Weigh out oat groats and soft wheat berries and mix them really well until evenly combined. Mill them on the finest setting of your grain mill.
  • Add the ground almonds, baking powder, pumpkin pie spice, and salt and stir to combine.

Combine wet ingredients

  • In a large mixing bowl, whisk together brown sugar, melted coconut oil, vanilla extract (if using), and egg yolks until well combined. Add sourdough discard and whisk again until completely smooth. Stir in the grated apple, juices and all.

Mix & rest the batter

  • Add the dry ingredients to the wet ingredients and fold in until well combined.
  • Rest the batter while you prepare the rest.

Prepare pan, oven, and additional ingredients

  • Preheat the oven to 180°C (355°F).
  • Grease the baking pan with butter and line with parchment paper (optional but recommended.)
  • Wash, core, and thinly slice the apples.
  • Whip the egg whites to stiff peaks with a hand or stand mixer.

Finish batter

  • Carefully fold a third of the whipped egg whites into the thick, rested batter.
  • Add another third and fold in until almost combined, then add the rest of the whipped egg whites. Fold in gently until no visible streaks remain.

Assemble

  • Transfer the batter to the lined baking pan and smooth the top.
  • Stack the sliced apples in long, alternating rows.
  • Stir the cinnamon into the melted butter. Brush the apples until everything is evenly coated and all the cinnamon butter is used up.

Bake & cool

  • Bake on the lower middle rack for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool on a wire rack for at least 15 minutes before serving.
Notes
  1. Not all grain mills are designed to grind oat groats on the finest setting. Check your mill’s instructions before starting.
  2. Rolled or steel cut oats are not suitable for milling. Always use whole oat groats that have the husk removed.
  3. Store at room temperature, loosely covered, for no longer than one day.
  4. Leftovers keep in the fridge, covered well, for up to 3-4 days. Bring to room temperature or warm for short bursts in the microwave before serving.
  5. Wrap separate pieces in multiple layers of plastic wrap and freeze for up to 2 months. Thaw at room temperature or overnight in the fridge.
 
Author: Sarah | Grains & Greens Kitchen
Serving: 1slice | Calories: 350kcal | Carbohydrates: 35g | Protein: 6.7g | Fat: 17g | Fiber: 4g | Sugar: 17g
Tried this recipe?Let me know how it turned out!