How to Make a Sourdough Apple Pound Cake

Let’s learn how to make a sourdough apple pound cake, combining apples and sourdough to create a distinct and extremely moist.

HOW TO MAKE A SOURDOUGH APPLE POUND CAKE VIDEO

TIPS FOR BAKING AN EASY SOURDOUGH APPLE POUND CAKE

• Always grease your pan when baking a cake. Use a pastry brush to apply melted butter to coat entire pan or just use cooking spray.
• Take time to cream your butter because it gives your cake volume.
• Scrape sides often with mixing your cake batter.
• Add eggs one at a time to create more volume to your cake recipe.
• When baking cake in oven rotate halfway through bake time to create an even cake.
• Do not over mix your cake batter.
• Let your cake cook in pan for at least fifteen minutes on a wire rack before removing it from baking dish.

SOURDOUGH HEALTH BENEFITS?

Sourdough has many health benefits, filled with many great benefits and an way to grow yeast to rise breads. Probiotics are live microbes that have health benefits that grow naturally within the environment. Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.

Sourdough has been around for centuries as far back as the Egyptians. This wild yeast is fermented naturally, leavened many breads and desserts. Sourdough adds a tangy, earthy taste to all baked goods and filled with many health benefits.

Learning to bake and start a sourdough starter does take some preparation. There are many resources on the internet for you get started with sourdough.

Baking this sourdough apple cake are great for any discarding that take place after day seven of creating your sourdough starter. Also, if you have to much sourdough this sourdough apple cake is perfect way to use up some excess.

If you use your starter everyday it can sit on the counter in a cool spot or if you use it time to time like myself it can be stored in the refrigerator. I store my starter in a large glass mason jar. When my starter in on the counter I cover with a tea towel and secure with a rubber band. In the refrigerator I sure the with a screw on lid.

If you do store in the refrigerator take it out to sit on the counter about 24 hours before you are going to use. I do fed my starter right when I take out of the refrigerator to reactive it with one cup of flour and 3/4 cup of filter water.

When I am done using my starter for the week I make sure it is fed and I leave in on the counter for twenty four hours before I place in refrigerator.

FAVORITE BAKING EQUIPMENT

SPATULA

I love using my spatula to mix and get every morsel combine while mixing and into the baking pan.

GRATER

I need a grater often because I am obsess with adding zest into not only my cake recipes but, everything!

MEASURING SPOONS

In baking one thing I have learned, is MEASURE everything such as baking soda.

CITRUS JUICER

Juicing lemons, limes and oranges is an everyday occurrences in my kitchen. My citrus juicers is a great tool to have and helpful.

MIXING BOWL

A good set of mixing bowls that are not plastic makes baking amazing. Glass, ceramic, or stainless steel is great when baking because the bowls do not leach or retain past flavors.

In the fall we have several birthdays around here including mine and it is always a perfect time to make a perfect apple cake!  I make this cake from scratch but, fill free to buy any store bought pre made yellow cake mix, pudding mix or caramels sauce.  Oh and one more thing to “jazz” it up I cooked my cake in a Bundt pan! 

BUNDT PAN

A Bundt pan has pretty flute edges and are nice because it created a fancy cake. I use my Bundt pan often which was created in the 1950’s by an American Company.

Sourdough Apple Pound Cake Recipe

Ingredients:

• 1 1/2 cup of shifted organic all-purpose flour
• One teaspoon of baking powder
• 1 cup of organic cane sugar
• 1/2 cup of sourdough starter or discard
• 3/4 cup of raw organic butter
• 4 organic room temperature farm fresh eggs
• 1/3 cup of apple cider
• 2 Granny smith apples, peeled and chopped finely

APPLE POUND CAKE CARAMEL GLAZE

• 1/2 cup of brown sugar
• One stick of grass fed butter
• 1 teaspoon of pure vanilla extract
• 1- tablespoons of cornstarch
• 1-4 tablespoons of heavy whipping cream (tablespoons are determine by the consistency)

First, preheat your oven to 350 degrees. Next, grease your Bundt pan or loaf pan. You can grease your pan with cooking spray or spread butter all over pan and sprinkle with flour. Discard any excess flour.

Shift flour, baking powder and sugar into a mixing bowl, mix to combine.

Now beat your butter into the dry ingredients until fluffy. Crack eggs and add one at a time until incorporated. Add apple cider, and sourdough starter until combined.

Let your sourdough apple pound cake rest for an hour or cover and place in refrigerator until ready to use. The longer the batter rest; the longer the fermentation can occur.

If store in the refrigerator; take out one hour before baking in order for batter to become room temperature.

Pour your apple pound cake batter into your prepare pans. Bake your sourdough apple pound cake for twenty five to thirty minutes. Use a toothpick to insert in the center to check it done. If the toothpick comes out clean it is “good to go”!

Remove from oven and allow to cool on a wire rack for ten minutes. After cooled remove from pan and cool completely.

While cooking it is time to prepare the caramel glaze for the cake.

To make your glaze in a pan over medium heat add your butter and brown sugar. Stir the homemade caramel glaze ingredients until sugar dissolve and smooth. Next, add whipping cream and vanilla extract; stir until smooth. To thicken to desire texture stir in cornstarch. Let the glaze cool.

Finally, light brush or drizzle glaze over pound cake. Let your glaze become hard and serve after dinner, at breakfast with coffee or in the afternoon with tea.

Makes 16 Serving

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