This homemade apple crumble coffee cake features sourdough discard, browned butter, warm spices, fresh apples, and a buttery brown sugar crumble. A sweet maple vanilla glaze finishes each slice.
What makes this coffee cake especially good is the browned butter. Taking a few extra minutes to brown the butter brings out a rich, nutty flavor that pairs beautifully with the apples, cinnamon, and sourdough discard. The Greek yogurt helps keep the cake moist, while the sourdough discard adds another layer of flavor and gives you a practical way to use up some of that starter.
Bake it in a springform pan for a beautiful cake that is easy to slice and serve. Enjoy a piece with your morning coffee, add it to a weekend brunch spread, or serve it as a simple homemade dessert.
With its soft apple-filled center and crunchy crumble topping, this is the kind of cake that makes an ordinary morning feel a little more special.
When apple season arrives, I’m always looking for new ways to use fresh apples and put my sourdough discard to good use. It’s a lovely cake to serve with a cup of coffee for breakfast or brunch, and any leftovers make a nice afternoon treat.
Why We Love This Apple Coffee Cake
- A practical way to use sourdough discard. You only need half a cup of discard, making this a helpful recipe when your starter jar begins to fill up.
- Browned butter adds wonderful flavor. It gives the cake a rich, nutty taste that works especially well with apples and warm spices.
- Fresh apples in every bite. Chopped apples add natural sweetness and a tender texture throughout the cake.
- A generous crumble topping. The buttery brown sugar topping adds a little crunch and a delicious contrast to the soft cake.
- The glaze finishes everything beautifully. Maple and vanilla bring a sweet finishing touch without requiring a complicated frosting.
- Perfect for sharing. Serve it for breakfast, brunch, an afternoon coffee break, or a casual fall gathering.
Sourdough Discard Apple Crumble Coffee Cake with Maple Glaze
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Kitchen Essentials
Ingredients
Brown Sugar Crumble
- 1/4 Cup Butter melted (57g)
- 1/2 Cup Brown Sugar (100g)
- 1/2 Cup All-Purpose Flour (60g)
Apple Coffee Cake
- 1 1/2 Cups All-Purpose Flour (180g) Reserve 2 teaspoons for the apples
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Ginger
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Salt
- 1/2 Cup Salted Butter (113g) browned
- 1 Cup Granulated Sugar
- 2 Large Eggs room temperature
- 1 Cup Greek Yogurt full-fat and room temperature
- 1/2 Cup Sourdough Discard room temperature
- 2 Teaspoons Vanilla Extract
- 1 ½ Cups Green Apples peeled and chopped
Maple Vanilla Glaze
- 1 Cup Powdered Sugar
- 2 Tablespoons Milk
- 1/2 Teaspoon Maple Extract
- 1 Teaspoon Vanilla Extract
Instructions
- Brown the butter. Melt the salted butter in a saucepan over medium heat. Cook, stirring or swirling frequently, until the butter foams, develops a nutty aroma, and forms golden-brown specks. Immediately transfer it to a heatproof bowl and let it cool until warm but not hot.1/2 Cup Salted Butter
- Make the crumble. Combine the melted butter, brown sugar, and flour in a small bowl. Mix with a fork until small clumps form. Set aside.1/4 Cup Butter, 1/2 Cup Brown Sugar, 1/2 Cup All-Purpose Flour
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine the dry ingredients. Reserve 2 teaspoons of the measured flour. Whisk the remaining flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.1 1/2 Cups All-Purpose Flour, 1 Teaspoon Baking Powder, 1/2 Teaspoon Baking Soda, 2 Teaspoons Cinnamon, 1/2 Teaspoon Ginger, 1/4 Teaspoon Nutmeg, 1/4 Teaspoon Salt
- Prepare the apples. Peel and chop the apples into small pieces. Toss with the reserved 2 teaspoons of flour.1 ½ Cups Green Apples
- Mix the wet ingredients. Whisk the browned butter and granulated sugar together. Add the eggs one at a time, whisking after each addition. Mix in the Greek yogurt, sourdough discard, and vanilla extract.1 Cup Granulated Sugar, 2 Large Eggs, 1 Cup Greek Yogurt, 1/2 Cup Sourdough Discard, 2 Teaspoons Vanilla Extract
- Finish the batter. Gently fold the dry ingredients into the wet mixture until just combined. Fold in the prepared apples.
- Add the crumble. Spread the batter evenly into the prepared springform pan. Sprinkle the brown sugar crumble over the top.
- Bake. Bake for 55–60 minutes, beginning to check around 50 minutes. The top should be golden, and a toothpick inserted into the cake portion should come out clean or with a few moist crumbs. Cover loosely with foil if the topping browns too quickly.
- Cool. Let the cake cool in the pan for 15–20 minutes before releasing the springform ring. Allow it to cool further before glazing.
- Make the glaze. Whisk the powdered sugar, milk, maple extract, and vanilla extract until smooth. Adjust the consistency with a few drops of milk or a little more powdered sugar as needed.1 Cup Powdered Sugar, 2 Tablespoons Milk, 1/2 Teaspoon Maple Extract, 1 Teaspoon Vanilla Extract
- Glaze and serve. Drizzle the glaze over the cooled cake. Let it set briefly, slice, and serve.
Your Own Private Notes
Notes
Tips for Making the Best Apple Crumble Coffee Cake
A few simple details can make a difference in how this cake turns out. Use room-temperature ingredients. Room-temperature eggs, Greek yogurt, and sourdough discard are easier to mix into the browned butter and sugar. This helps the batter come together more evenly. Watch the browned butter carefully. The butter should smell nutty and have golden-brown specks. If the milk solids turn black or the butter smells burnt, it is best to start again. Choose firm apples. Granny Smith apples hold their shape well during baking and provide a pleasant tartness. Other firm baking apples work, too. Cut the apples into similar-sized pieces. Small, evenly chopped apples distribute more easily throughout the cake and are less likely to leave large, wet pockets in the crumb. Measure the flour accurately. Too much flour can make the cake dense or dry. If measuring with cups, fluff the flour first, spoon it into the measuring cup, and level the top without packing it down. Do not overmix the batter. Once the flour is added, mix just until combined. Check the center before removing the cake from the oven. The crumble can look done before the center has finished baking. Test the cake portion with a toothpick and give it additional time if needed. Let the cake cool before glazing. This helps the maple vanilla glaze remain visible on top rather than disappearing into the warm crumble.Nutrition
Apple Crumble Cake Variations and Substitutions
One of the nice things about a homemade coffee cake is that it can be adapted to suit what you have in the kitchen.
Use Different Apples
Granny Smith apples are a great choice for their tart flavor, but Honeycrisp, Braeburn, or Pink Lady apples are also good options.
Sweeter apples will give the cake a slightly different flavor, but the brown sugar crumble and maple glaze work well with most firm baking apples.
Add Chopped Nuts
For extra crunch, add chopped pecans or walnuts to the crumble topping.
Start with about 1/4 cup and mix them into the topping before sprinkling it over the cake.
Add More Warm Spices
If you enjoy a more pronounced fall flavor, add a small pinch of ground cloves or allspice to the cinnamon, ginger, and nutmeg.
Keep the additions modest so they do not overpower the apples.
Make a Cinnamon-Only Glaze
If you do not have maple extract, you can leave it out and make a vanilla glaze instead.
For a little extra warmth, whisk a small pinch of cinnamon into the powdered sugar before adding the milk and vanilla.
Use a Different Pan
A 9-inch springform pan works well because it makes the cake easy to release and serve.
A similarly sized round cake pan may also work, but line it with parchment and allow enough room for the batter and crumble topping. The baking time may vary depending on the pan’s depth and material.
Use Your Favorite Sourdough Discard
This recipe uses 1/2 cup of sourdough discard. Both white-flour and whole-wheat starters can work, although a whole-wheat starter may add a slightly nuttier flavor.
For the most predictable result, use a starter with a consistency similar to ordinary pancake batter. A much thicker or thinner discard can affect the moisture balance.
What to Serve with Apple Coffee Cake
This cake is lovely served on its own, but it also fits easily into a breakfast or brunch spread.
- Hot coffee: The classic pairing. The nutty browned butter and sweet maple glaze complement a fresh cup of coffee.
- Tea or apple cider: Serve it with a warm cup of tea or spiced apple cider for a cozy fall treat.
- Fresh fruit: A bowl of fresh berries, sliced pears, or other seasonal fruit adds something fresh to the plate.
- Scrambled eggs: If you are serving the cake for brunch, pair it with eggs for a more substantial meal.
- Vanilla ice cream: For dessert, a slice of slightly warmed cake with a scoop of vanilla ice cream is a delicious option.
How to Store Sourdough Discard Apple Coffee Cake
Because this cake contains fresh apples, eggs, and Greek yogurt, it is important to store it properly.
At room temperature: Once completely cooled, the cake can be kept covered for a short serving period. For longer storage, refrigeration is the safer choice, especially in a warm kitchen.
In the refrigerator: Place the cooled cake in an airtight container or cover it well. Refrigerate for up to 4 days for the best quality.
To serve: Enjoy the cake chilled or let an individual slice sit at room temperature briefly before serving. You can also warm a slice gently in the microwave for a softer texture.
The crumble will soften somewhat during storage, but the cake will still be delicious.
Can You Freeze Apple Crumble Coffee Cake?
Yes. This cake can be frozen, which is helpful if you want to save a few slices for later.
For the best results, freeze the cake without the glaze.
- Allow the cake to cool completely.
- Cut it into individual slices if you want to thaw only what you need.
- Wrap the slices well or place them in a freezer-safe airtight container.
- Freeze for up to 2–3 months for the best quality.
Thaw individual slices in the refrigerator or at room temperature for a short period. If desired, warm a slice gently before serving.
Prepare a fresh batch of maple vanilla glaze and drizzle it over the thawed cake for the best presentation.
Why is the middle of my coffee cake still wet?
The apples release moisture as the cake bakes, so the center may need more time than the crumble topping suggests. If the top is browning too quickly, cover it loosely with foil and continue baking until the cake portion is set.
Can I use sourdough discard straight from the refrigerator?
Yes. Cold sourdough discard can work in this recipe. However, bringing it to room temperature helps it mix more evenly with the other ingredients. If you have time, set it out while you prepare the remaining ingredients.
Does sourdough discard make the cake taste sour?
Not necessarily. The discard adds a subtle tang that complements the apples and balances the sweetness. The browned butter, warm spices, and maple vanilla glaze help create a well-rounded flavor.
The intensity of the sourdough flavor depends on the starter and how long the discard has been sitting.
Do I need to feed my sourdough starter before making this cake?
No. This recipe is designed to use sourdough discard, so you do not need to feed the starter first.
The baking powder and baking soda provide the leavening needed for the cake. The discard contributes flavor and moisture rather than serving as the primary leavening agent.
What is the best apple for coffee cake?
Granny Smith apples are an excellent choice because they are firm and tart. Honeycrisp, Braeburn, and Pink Lady apples are also good options.
Choose apples that hold their shape during baking rather than varieties that quickly become mushy.
Why is my apple coffee cake still wet in the middle?
The cake may need more baking time. Fresh apples release moisture as they bake, and ovens can vary in temperature.
Check the center with a toothpick, avoiding large apple pieces. If the center is still wet with raw batter, continue baking and check again after a few minutes.
If the crumble is already deeply golden, cover the top loosely with foil while the center finishes baking.
Can I make the cake without browning the butter?
You can, but the flavor will be different. Browning the butter adds a nutty, caramel-like note that makes this cake especially flavorful.
If you need to save time, you can melt the butter instead. The cake should still be enjoyable, but it will not have the same depth of flavor.
Can I make the cake ahead of time?
Yes. You can bake the cake a day ahead and refrigerate it once completely cooled.
For the prettiest finish, wait to add the glaze until shortly before serving. This also gives you the option of gently warming individual slices before drizzling them.
Is sourdough discard the same as active sourdough starter?
Both come from the same starter, but they are used differently. Active starter has typically been fed and allowed to rise, while discard is the portion removed during starter maintenance.
For this recipe, unfed discard is suitable because the baking powder and baking soda provide the lift.
A Cozy Fall Bake Worth Making Again
This Sourdough Discard Apple Crumble Coffee Cake brings together some wonderful fall flavors in one homemade treat. The browned butter adds richness, the apples provide little bites of fruit throughout the tender cake, and the brown sugar crumble gives every slice a delicious topping.
The maple vanilla glaze finishes it off with just the right amount of sweetness.
It is also a practical way to use some of your sourdough discard while making something the whole family can enjoy. Serve it with coffee on a slow weekend morning, share it at brunch, or save a few slices for an afternoon treat.
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My family loved this!