Sourdough Apple Cider Upside-Down Cake
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.
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.
- 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.
- Prepare the batter: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time.
- Stir in sourdough starter, apple cider, and vanilla until well combined.
- Add the dry ingredients to the wet mixture, mixing until just incorporated.
- Pour batter over the apples and smooth the top.
- Bake 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10–15 minutes, then invert onto a serving plate while still warm.
- 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
