Sourdough Apple Cider Upside-Down Cake

Why You’ll Love This Recipe

This cake combines the best of sweet, spiced apple desserts and the unique depth of flavor from sourdough. The apple cider adds brightness, while the sourdough starter gives the crumb a gentle tang and tender texture. The caramelized apple topping makes every slice as beautiful as it is delicious. Plus, it’s an excellent way to put your sourdough discard to use — no waste and full flavor!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the topping:

• Butter
• Brown sugar
• Honey or maple syrup
• Apples (Honeycrisp, Gala, or Granny Smith, peeled and sliced)
• Ground cinnamon

For the cake:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Unsalted butter, softened
• Brown sugar
• Eggs
• Sourdough starter (active or discard)
• Apple cider (not vinegar)
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.
2. Prepare the topping: In a small saucepan, melt butter with brown sugar and honey (or maple syrup). Stir until smooth and bubbling. Pour the mixture into the bottom of the prepared pan. Arrange apple slices in a circular pattern over the caramel mixture and sprinkle lightly with cinnamon.
3. Make the cake batter: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. In a large bowl, cream the butter and brown sugar together until light and fluffy.
5. Add eggs one at a time, mixing well after each. Stir in sourdough starter, apple cider, and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
7. Pour the batter evenly over the apple layer. Smooth the top with a spatula.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a serving plate. Allow it to cool slightly before serving warm.

Servings and timing

This recipe makes about 10–12 servings.
Prep time: 25 minutes
Cook time: 45 minutes
Cooling time: 20 minutes
Total time: about 1 hour 30 minutes

Variations

• Spiced Apple Cider Glaze: Drizzle the cooled cake with a glaze made from powdered sugar and apple cider for extra flavor.
• Nutty Version: Sprinkle chopped pecans or walnuts over the caramel layer before adding the apples.
• Caramel Apple Twist: Replace the honey with caramel sauce for a richer topping.
• Pear Upside-Down Cake: Swap apples for sliced pears for a delicate and fragrant variation.
• Bourbon Apple Cider Cake: Add a tablespoon of bourbon to the caramel topping for a warm, rich depth of flavor.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Because it’s moist, refrigeration helps preserve its texture. To reheat, warm slices in the microwave for about 15–20 seconds or in a 300°F oven for 10 minutes. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use sourdough discard for this recipe?

Yes, sourdough discard works perfectly and adds a lovely tangy flavor.

Do I need to feed the sourdough starter first?

No, unfed discard works fine. Just make sure it’s not too old or overly sour.

What type of apples work best?

Firm varieties like Honeycrisp, Granny Smith, or Fuji hold their shape during baking.

Can I make this cake dairy-free?

Yes, substitute plant-based butter and milk alternatives in the caramel and batter.

Can I use apple juice instead of cider?

You can, though apple cider provides a richer, more spiced flavor.

Why use sourdough in a cake?

Sourdough adds subtle tang, moisture, and depth of flavor while reducing food waste.

How do I keep the topping from sticking?

Make sure to grease your pan well and invert the cake while still slightly warm.

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the caramel soaks into the cake.

Can I add more spices?

Absolutely! Add cloves or allspice for a bolder fall flavor.

What’s the best way to serve it?

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect finish.

Conclusion

Sourdough Apple Cider Upside-Down Cake is a comforting, flavorful dessert that brings together the tang of sourdough, the sweetness of apples, and the warmth of fall spices. The caramelized topping and moist crumb make each bite unforgettable. Whether enjoyed with coffee, tea, or as a holiday dessert, this cake is a delicious way to showcase both your baking creativity and your sourdough starter.

Sourdough Apple Cider Upside-Down Cake

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Sourdough Apple Cider Upside-Down Cake is a moist, spiced dessert layered with caramelized apples and infused with the tang of sourdough and the brightness of apple cider. It’s a rustic, cozy cake that captures the essence of fall while making good use of your sourdough starter.

• Author: Laura
• Prep Time: 25 mins
• Cook Time: 45 mins
• Total Time: 1 hr 30 mins
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the topping:
• ¼ cup butter
• ½ cup brown sugar
• 2 tbsp honey or maple syrup
• 2 apples (Honeycrisp, Gala, or Granny Smith), peeled and sliced
• ½ tsp ground cinnamon
• For the cake:
• 1½ cups all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• ½ cup sourdough starter (active or discard)
• ½ cup apple cider (not vinegar)
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.
2. Make the topping: Melt butter in a small saucepan. Add brown sugar and honey, stirring until smooth and bubbling. Pour into prepared pan and arrange apple slices on top in a circular pattern. Sprinkle with cinnamon.
3. Prepare the batter: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time.
5. Stir in sourdough starter, apple cider, and vanilla until well combined.
6. Add the dry ingredients to the wet mixture, mixing until just incorporated.
7. Pour batter over the apples and smooth the top.
8. Bake 40–45 minutes or until a toothpick inserted in the center comes out clean.
9. Cool for 10–15 minutes, then invert onto a serving plate while still warm.
10. Serve slightly warm with ice cream or whipped cream if desired.

Notes

• Use firm apples that hold their shape during baking for best texture.
• Invert the cake while still warm to prevent the caramel from sticking to the pan.
• Sourdough discard adds flavor but doesn’t make the cake sour.
• Let the caramel topping cool slightly before serving for best texture.
• This cake improves in flavor after resting for several hours or overnight.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 38g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg