Sourdough Apple Snack Cake

Prep Time: 30 mins | Cook Time: 45 mins | Course: Breakfast | Serves: 18

Delicious fall apple and apple pie spice sourdough snack cake. Inspired by Audrey of Two Pink Peonies https://www.twopinkpeonies.com/sourdough-apple-bread/ 

1 cup butter

1 cup sugar

1 cup brown sugar

½ cup sour cream or plain yogurt

1 cup sourdough starter

2 tsp vanilla

4 eggs

4 cups flour

1 ½ Tbsp baking powder

2 Tbsp apple pie spice (or pumpkin pie spice)

4 apples, diced (peel first if you want to)

Crumble Topping:

¼ cup butter

¼ cup brown sugar

¼ cup flour

1 tsp apple pie spice (or pumpkin pie spice)

⅛ tsp salt

1 tsp vanilla

1 lemon, zested (reserve juice for glaze)

Glaze:

½ cup powdered sugar

1 lemon, juiced

¼ tsp vanilla

Salt, a pinch

Preheat oven to 350*. Spray oil or butter a 9.13 baking dish and set aside. In a stand mixer, cream butter and sugars together until fluffy, about 1 minute. In a batter bowl, measure sour cream, sourdough starter, vanilla, and eggs. Stir together, then add to the butter mixture. Whisk flour, baking powder, and spice together, then spoon over the liquid mixture. Turn the mixer on low and mix until just incorporated. Scrape the bowl with a rubber scraper and fold the apple in, stirring by hand. Spread into the prepared pan evenly. 

In a food processor, pulse butter, brown sugar, flour, spice, salt, vanilla, and lemon zest until mixture resembles coarse crumbs. 

Sprinkle over the batter and bake for 55-60 minutes, or until a toothpick tester comes out batter free. My favorite test for doneness is using an instant thermometer, the cake will register a minimum of 200* when tested with a insta-thermometer. 

Make the glaze by mixing powdered sugar, lemon juice, vanilla, and salt together. Allow the cake to cool before glazing, cutting, and serving.