Apple Spice Cakes With Sourdough Discard - Bake Same Day!
Here’s a twist on our traditional apple spice maple gazed bundts - Since I’ve been baking up more sourdough this fall, my sourdough discard has been piling up! I thought this was the perfect recipe to add a little discard into. Click the picture above to join me in the kitchen while I bake up a batch!
No need to have an apple tree to make these, the base apple ingredient is Chunky Apple Sauce. We’ve been using the apples from the orchard as fast as possible to make all sorts of fall goodness from Fresh Pressed Cider Floats, Caramel Apple Galettes, Pies, Crumbles and now for the most flavorful spiced up Apple Bundt Cakes. Our overabundance of apples turned into an over abundance of spiced apple sauce which gave me the idea to create these pumpkin like apple spice bundt cakes!
If you want to bake our original no-discard apple spice muffin recipe, click here!
This is the muffin size bundt pan I recommend. It’s just like a muffin pan but with bundt forms instead. If you would like a larger but still individual cake size bundt this is my favorite. It’s such a nice heavy duty pan it bakes the cakes so uniformly.
Cheers to the coziest fall baking, filling your home with all the sweetness of this season. If you need even more baking inspiration check out our Red Tin Treat ECoookBook. We filled it with our family favorites. And Come join me on YouTube for cooking classes, baking, gardening and sourdough fun as we enjoy this season together.
Apple Spice Cakes With Sourdough Discard
Ingredients
400 grams (14 ounces) chunky Apple Sauce
4 large Eggs
165 grams (3/4 cup) Avocado Oil - or whatever oil you prefer cooking with
80 grams (1/3 cup) Water
120 grams discard
600 grams (3 cups) granulated Sugar
12 grams (2 teaspoons) Baking Soda
9 grams (1 1/2 teaspoons) Salt
8 grams Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon ground Cloves
1/4 teaspoon ground Ginger
420 grams (3 1/3 cups) Flour
Maple Glaze Ingredients
Heaping 1 cup of Powdered Sugar (add more if it’s too thin)
2 tablespoons maple syrup
2 tablespoons half & half
1 tsp vanilla extract
1 tsp maple extract (this is trickier for me to find at our local shops so I buy this 6 pack to have it on hand for all fall/winter baking)
Instructions
Preheat the oven to 350.
Preheat the oven to 350 degrees.
Add all ingredients up until the flour to your large mixing bowl. Turn the beater on and beat on medium until thoroughly combined. Then add in the flour, mixing until combined. Pour into prepared muffin cups, mini bundt pans or loaf pans.
If you are not using muffin cup liners be sure to oil your pans well.
Bake Muffins for 18-24 minutes
Mini Bundt Cakes - 24-30 minutes
Loaf Pans - 50-60 minutes
Test before removing from the oven by inserting a knife or toothpick, you want it to come out clean! Once the cakes have cooled completely, mix up the Maple Drizzle and have fun giving them the best a nice little design on top. Garnish with nutmeg!
Here's to making memories around your table! If you're loving cooking and filling your table be sure to check out our cookbooks, Dinner Changes Everything and Red Tin Treats ECookBook. It is amazing what happens when you turn your kitchen into a delicious tool to gather your people.
🌿 New to baking or sourdough? Check out our YouTube and our Getting Started with Sourdough Playlist on YouTube: https://www.youtube.com/playlist?list=PLfPIhWGHaEXFm0Cq85LyppQWEfJr0o3_p
🌸 Our Sourdough & Kitchen Baking Essentials list on Amazon: https://amzn.to/4ly1ijI
Our backyard table…
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