Ingredients:

  • 3 cups (450g) Granny Smith or Honeycrisp apples, peeled and thinly sliced
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (25g) granulated sugar
  • 1/2 cup (120g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) sourdough discard, stirred down
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (120ml) sour cream
  • 2 tbsp (25g) melted butter
  • 2 tbsp (25g) brown sugar
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Toss sliced apples with lemon juice, cinnamon, and sugar in a medium bowl and set aside.
  3. In a large bowl, whisk together melted butter and sugar. Beat in eggs one at a time, then stir in sourdough discard and vanilla extract.
  4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture, alternating with the sour cream, mixing until just combined.
  6. Pour batter into the prepared pan and smooth the top with a spatula.
  7. Arrange apple slices on top of the batter. Brush apples with melted butter and sprinkle with brown sugar and cinnamon.
  8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.