I have fallen for this delightful traditional Irish apple cake, a distinctive Discard Apple Cake that marries tangy sourdough discard with crisp apples, a touch of lemon zest and spices like cinnamon and nutmeg. The combination of simple ingredients creates a sweet treat that offers layers of flavor and character.

Jump to Recipe

I recently came across this Sourdough Irish Apple Cake recipe and I just had to share it with you. It’s a spin on traditional Irish apple cake that mixes a little sourdough magic with classic apple dessert flavors.

I start with 1 cup sourdough discard, combined with 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and a pinch of salt. Then I beat in 1/2 cup unsalted butter and 1 cup granulated sugar before adding 2 large eggs and 2 teaspoons vanilla extract.

I mix in 2 teaspoons ground cinnamon, a bit of 1/4 teaspoon ground nutmeg, and zest of one lemon to lift the flavors. Finally, 2 cups chopped apples finish the dish.

It reminds me of those special homemade treats for St Patrick’s Day and Thanksgiving sourdough desserts that I’ve tried before, only this time using up that extra discard in a really tasty way. Enjoy!

Why I Like this Recipe

I like this recipe because it makes use of my sourdough discard which not only saves food but also gives the cake a tangy depth of flavor. I also really enjoy how the mix of cinnamon, nutmeg and lemon zest gives a unique kick to every bite and makes it feel warm and comforting. Another big reason is that the texture turns out just right; its soft and crumbly at the same time and reminds me of homemade apple pie in a way. Lastly, the whole thing makes me think of simpler times and even a little bit of my Irish heritage, which makes it extra special around St Patrick’s Day.

I grew up eating traditional irish apple cake, sometimes called kerry apple cake, and this version instantly takes me back to those cozy kitchen moments. It has that homemade feel like a good old apple pie mixed with a spiced coffee cake crumb, which i find really comforting. The process is fairly easy, even if i mess up a little here and there, and that makes it fun to bake. Plus, using up the leftover sourdough starter makes me feel smart and resourceful when i whip up a pan of this cake.

Ingredients

Print Recipe (No Advertisments)

Sourdough discard adds tangy flavor, natural leavening, and a unique twist to the cake.
All-purpose flour provides structure and carbohydrates, giving the cake its body and energy.
Unsalted butter enriches texture with creaminess and flavor, making each bite smooth.
Eggs help bind ingredients together while boosting protein and producing airy lightness.
Apples contribute natural sweetness, necessary fiber, and moisture, enhancing the cake’s softness.
Lemon zest brightens the flavor with citrus notes that balance out the sweetness nicely.
Cinnamon adds warm spice and a hint of antioxidant goodness to every slice.
Walnuts or raisins, when added, introduce extra crunch and chewy bursts of sweetness.
Sugar sweetens the cake while also helping with a beautiful brown crust during baking.

Ingredient Quantities

1 cup sourdough discard (unfed starter)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 lemon, zested

2 cups apples, peeled, cored, and chopped (about 2 medium apples)

Optional: 1/2 cup chopped walnuts or raisins

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.

2. In a medium bowl, combine the sourdough discard, softened butter, granulated sugar, eggs (make sure they’re at room temperature) and vanilla extract. Mix until they’re well blended.

3. In another bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg then stir in the lemon zest.

4. Gradually add the dry ingredients to the wet mix, stirring just until you see no more dry flour. Be careful not to overmix.

5. Fold in the chopped apples. If you like extra texture, add the walnuts or raisins at this point.

6. Pour the batter into your prepared pan, smoothing out the top with a spatula.

7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Equipment Needed

1. Oven preheated to 350°F
2. 9-inch round cake pan (greased)
3. Medium bowl for mixing wet ingredients (sourdough discard, butter, sugar, eggs and vanilla)
4. Another bowl for sifting and mixing the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg, lemon zest)
5. Measuring cups and spoons
6. Sifter (or a fine mesh sieve) to sift the dry ingredients
7. Spatula for stirring and smoothing the batter
8. Whisk (for beating the wet ingredients together)
9. Wire rack for cooling the cake after baking
10. Knife and cutting board for chopping the apples (if not pre-chopped)

FAQ

Can I use an active starter instead of sourdough discard?

You really need to use the unfed starter for this recipe. An active starter can make the cake too sour and change the texture.

Is it okay to substitute the apples with other fruits?

Sure, you can experiment with fruits like pears, but apples give that classic flavor and texture that pairs well with the spices.

How do I know when the cake is fully baked?

Just poke a toothpick in the center and if it comes out clean or with a few moist crumbs, it's done. Don't overbake it.

Can I add walnuts or raisins even if they look optional?

Yup, go ahead and toss in the walnuts or raisins if you're into a bit of extra crunch or sweetness. They really amp up the flavor.

What if my ingredients are at different temperatures?

It's best if the eggs are at room temperature, and keep your butter soft. If things are too cold, it might mess with how the cake mixes together.

Sourdough Irish Apple Cake Recipe Substitutions and Variations

Instead of sourdough discard, you can use 1 cup plain yogurt or sour cream to give a similar tangy flavor.
If you dont have all-purpose flour, try a gluten free blend or even whole wheat flour for a nuttier taste.
You can replace unsalted butter with an equal amount of melted coconut oil or vegetable shortening if you’re looking for a dairy free option.
Instead of granulated sugar, you could use about 3/4 cup honey or maple syrup. Just watch the liquid balance in your batter.
If you dont have eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg as a good binder.

Pro Tips

1. When you mix the wet ingredients, make sure everything’s at room temperature. It helps the batter blend better and gives the cake a more even texture.

2. Don’t overmix the dry ingredients into the wet. Stir just until you stop seeing pockets of flour so that your cake stays light and doesn’t turn dense.

3. If you’re using apples, try tossing them in a little lemon juice before adding to the mix. This not only stops them from browning but also gives an extra zing to every bite.

4. When you bake the cake, start checking it a few minutes before the recommended time. Ovens can vary so it’s best to poke it with a toothpick to avoid ending up with a dry texture by accident.

Sourdough Irish Apple Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

222

kcal

Equipment: 1. Oven preheated to 350°F
2. 9-inch round cake pan (greased)
3. Medium bowl for mixing wet ingredients (sourdough discard, butter, sugar, eggs and vanilla)
4. Another bowl for sifting and mixing the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg, lemon zest)
5. Measuring cups and spoons
6. Sifter (or a fine mesh sieve) to sift the dry ingredients
7. Spatula for stirring and smoothing the batter
8. Whisk (for beating the wet ingredients together)
9. Wire rack for cooling the cake after baking
10. Knife and cutting board for chopping the apples (if not pre-chopped)

Ingredients

1 cup sourdough discard (unfed starter)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 lemon, zested
2 cups apples, peeled, cored, and chopped (about 2 medium apples)
Optional: 1/2 cup chopped walnuts or raisins

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan.
In a medium bowl, combine the sourdough discard, softened butter, granulated sugar, eggs (make sure they're at room temperature) and vanilla extract. Mix until they're well blended.
In another bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg then stir in the lemon zest.
Gradually add the dry ingredients to the wet mix, stirring just until you see no more dry flour. Be careful not to overmix.
Fold in the chopped apples. If you like extra texture, add the walnuts or raisins at this point.
Pour the batter into your prepared pan, smoothing out the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.