Sourdough Apple Raisin Cake with Apples and Natural Fermentation
- James
- Sep 3, 2025
- 4 min read
Updated: May 5
After baking sourdough bread for more than a year, it felt natural to start experimenting with other baked goods using the same sourdough starter. Bread will always be the foundation, but once you keep a healthy starter alive, it almost asks to be used in more creative ways. One of the recipes that surprised me the most is this sourdough apple raisin cake, which uses natural fermentation to create a soft crumb, balanced sweetness, and a deeper flavor that works especially well with fruit‑based cakes.
To make this cake, you will need an active sourdough starter. The starter is responsible for both fermentation and structure, giving the cake a deeper flavor and a softer crumb than commercial yeast or baking powder ever could. If you are not working with sourdough yet, you can still make an apple‑raisin cake using a traditional recipe with baking powder, flour, and water instead. But once you taste the sourdough version, it is hard to go back.
If you enjoy experimenting beyond bread, there are many creative ways to use sourdough discard and active starters in sweet baking.
Why Sourdough Works So Well in Sweet Cakes
Using sourdough starter in cake baking adds more than lift. The long fermentation improves texture, balances sweetness, and creates a subtle depth that works especially well with fruit. Apples bring moisture, raisins add sweetness, and the sourdough gently ties everything together without tasting sour. This cake ferments slowly, which allows the dough to develop flavor while staying tender. The result is a cake that feels rich but never heavy.
The Inspiration Behind This Sourdough Apple Raisin Cake
This recipe was inspired by madebyellen, who makes a sourdough cake with amaretto and raisins. After baking her version, I loved the idea but felt the texture could be improved. Adding apple slices brought extra moisture and made the cake softer without sacrificing structure. What started as a small adjustment slowly became a recipe I now bake regularly.
Ingredients for a Sourdough Apple Raisin Cake
This sourdough apple raisin cake is baked using an active sourdough starter. The recipe makes one medium cake.
75 g sugar (2.6 oz or 3/8 cup)
225 g wheat flour (8 oz or 1 + 3/4 cups)
100 g active sourdough starter (1/2 cup)
50 g lukewarm water (3 + 1/2 tbsp)
2 eggs
75 g butter (5 + 1/3 tbsp or 2/3 stick)
75 g raisins (1/2 cup)
1 apple
Step‑by‑Step Sourdough Apple Raisin Cake
This step‑by‑step guide shows how to bake a naturally fermented sourdough apple raisin cake at home.
Step 1 – Prepare the Dough
Melt the butter (75 g or 5 + 1/3 tbsp) gently (in the microwave or on the stove). In a mixing bowl, combine the butter, sugar (75 g or 2.6 oz or 3/8 cup), flour (225 g, 8 oz or 1 + 3/4 cups), and eggs (2). Mix until smooth. Add the sourdough starter (100 g or 1/2 cup), water (50 g or 3 + 1/2 tbsp) and raisins (75 g or 1/2 cup), then mix again until combined.
Slice the apple thinly. Grease a cake pan (a silicone one works best) and spread half of the dough into it. The dough is fairly thick, so press it evenly into the corners with a fork. Arrange the apple slices on top, then cover with the remaining dough, pressing lightly so the apples are sealed in.
Image: preparing the sourdough apple raisin cake step by step
Step 2 – Let the Cake Ferment and Rise
Just like with sourdough bread, the dough needs time to ferment and rise. Cover the cake pan with a clean, damp towel and let it rest for 12 to 24 hours, depending on room temperature. In colder weather, it may take closer to 24 hours. To speed things up, you can:
Place the pan in the oven for about 1 hour at 45°C (113°F), or
Set it in a warm spot, such as near a radiator.
Although these steps will speed-up the process. It will still take at least 6 hours for the dough to double in size.
Before baking check if the dough has risen to the top of the cake pan. If not, wait longer until it has and store the dough in a warmer place next time.
Step 3 – Bake and Enjoy
Once the dough has risen close to the top of the pan, it’s ready to bake. Preheat the oven to 180°C (~350°F) and bake for about 45 minutes. Test with a skewer—if it comes out clean, the cake is done.
Nutritional information
Sourdough cake nutritional information per full cake and per slice (1/20th cake)
Nutrient | Per Serving (1/20 slice) | Per Full Cake |
Calories | 106 kcal | 2,118 kcal |
Total Fat | 3.8 g | 75.4 g |
Saturated Fat | 2.1 g | 42.2 g |
Sodium | 24 mg | 480 mg |
Salt | 0.06 g | 1.2 g |
Total Carbohydrates | 15.8 g | 316.5 g |
Dietary Fiber | 0.8 g | 16.2 g |
Sugars | 6.4 g | 128.5 g |
Protein | 2.3 g | 45.8 g |
Variations and Baking Ideas
This cake is very flexible. You can swap apples for other fruits with high water content, such as bananas or pears. When using wetter fruit, slightly reduce the added water to keep the texture balanced.
If you enjoy this recipe, you may also like experimenting with a sourdough banana bread or other fruit‑based sourdough cakes. The base technique stays the same, while the flavors keep changing.
Frequently Asked Questions About Sourdough Apple Raisin Cake
Does sourdough cake taste sour?
No, this sourdough apple raisin cake has a mild, balanced flavor. The long fermentation adds depth but does not make the cake noticeably sour.
Why does this cake need such a long rising time?
The rise comes from natural sourdough fermentation instead of baking powder, which takes more time but creates better texture and flavor.
Can I use sourdough discard instead of active starter?
No, this recipe relies on an active sourdough starter for fermentation and lift. Discard will not provide enough rise.
How do I know when the cake is ready to bake?
The dough should rise close to the top of the cake pan and feel airy when gently pressed before baking.
Which apples work best in sourdough apple cake?
Firm apples like Elstar, Braeburn, or Granny Smith work best because they hold their shape and add moisture without turning mushy.
Can I replace apples with other fruits?
Yes, fruits with higher moisture content such as bananas or pears work well, but you should slightly reduce the added water to balance the dough.
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