Sourdoughapplecrumblecake Recipes

FRESH APPLE CAKE WITH CRUMBLE TOPPING

Steps:

• Preheat your oven to 350°F. Coat the inside and sides of a 9-inch springform pan with butter and a sprinkle of brown sugar.
• In a large bowl, cream the butter and sugar together using an electric mixer, about 1-2 minutes.
• Add the eggs, one at a time, and continue mixing until fully incorporated.
• Add the flour, baking powder, salt, and cinnamon. Mix gently to combine- the batter will be thick. Fold in the apples.
• Scrape the batter into the pan.
• For the crumble topping, add all of the ingredients into a small bowl. Mix with your fingers until small crumbles start to form. Scatter evenly over the top of the cake.
• Bake for 40-45 minutes or until a toothpick comes out clean.
• Cool before serving.

SOURDOUGH CHOCOLATE CAKE

Steps:

• Sift together flour, cocoa, soda, baking powder, and salt.
• Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.

SOURDOUGH APPLE BREAD

Steps:

• In the bowl of a stand mixer, combine the starter, water, olive oil, sugar, salt, flour, potato flour, oats, and yeast. Knead with the dough hook for about two minutes. The dough should be sticky.
• Add the fruit to the mixer and knead for about 6 or 7 minutes.
• Spray a bowl or dough rising bucket with spray oil and add the dough. Let rise for approximately 90 minutes, until a little less than doubled in size.
• Remove the dough and pat it down into a 7 by 12 inch rectangle and roll into a log. Place the log into a lightly greased bread pan. Spray the top of the loaf with spray oil and cover loosely with plastic wrap.
• Preheat the oven to 350 degrees F and allow the loaf to rise for 60 to 90 minutes, until the middle is 1 inch above the rim of the bread pan.
• Place the loaf in the oven and bake for 40 t0 45 minutes, until it reaches 190 degrees F in the center. Tent the loaf with foil if it appears to be getting too brown.
• Remove the loaf from the oven, let it cool in the pan for two minutes, and then turn it out onto a cooling rack. Let cool completely.

SOURDOUGH APPLE CRUMBLE CAKE

Steps:

• Pre heat oven to 375 F/180°C
• Grease 9x9 pan.
• CAKE. Sift flour, baking soda, salt and spice into a bowl, make a well in the centre add sourdough starter,vegetable oil,egg and honey. Mix till all ingredients are well combined. Dice the apples and fold through the cake batter. (I have used tinned apples successfully in this recipe). Pour into prepared pan.
• TOPPING. Soften the butter slightly in the microwave, roughly chop the pecans. Mix all topping ingredients in a bowl till they form a crumb. Sprinkle evenly over the cake batter.

APPLE CINNAMON SWIRL SOURDOUGH BREAD

Steps:

• Pull about 150g of unfed sourdough starter and place in a large container that has a lid (we use an ice cream pail). *If you are using fed sourdough starter skip to step 7, you will need appoximatly 1300g of fed sourdough for 2 standard loaves of bread.
• Feed starter equal parts by weight (150g) of flour and room temperature water to have approx 450g of starter.
• Place cover on container and let sit in a warm location for 12 hours.
• Feed equal parts by weight flour and temperature water again to have approximately 1350g of starter.
• Place cover on container and let sit in a warm location for 9-12 hours. Starter should be quite bubbly now. At this point remove 50g of starter to live for another loaf , feed equal parts flour and water, then place in the refrigerator in a glass jar with an airtight lid (this is where you get the 150g you start with for the next batch).
• Place the Kitchen-Aid mixer bowl on the scale and tare it. If not using a mixer us another large bowl.
• Add the starter to the mixer bowl, take note of the weight, then tare the scale.
• Add 4 parts flour for every 7 parts starter by weight. Hint: Multiply the starter weight by 0.5714 and that will give you the amount of flour to add.
• Add about 2 TBSP of salt. This doesn't have to be precise but should be close.
• Start mixer on lowest setting then add a small amount of water at a time. If not using a mixer use a wooden spoon or spatula and mix by hand as much as possible. Do this about 5-10 seconds apart and keep adding water little by little until dough comes together.
• Turn mixer up one more speed (2 on our Kitchen-Aid) and let mix about 10 minutes until dough looks smooth. If not using a mixer you will knead it by hand on a clean smooth surface (could take about 20-30 minutes). Dough should be extremely pliable and pass the "window pane" test where a piece of dough can be stretched where light can pass through it without breaking.
• Place a damp bread towel in a large bowl and move the dough to the bowl. Cover the dough with the extra from the towel and place plastic or a cover over it to keep things from drying out.
• Let sit and proof for 3-4 hours in a warm area.
• Grease 2 standard loaf pans with coconut oil and set aside. Prepare apples at this time.
• Remove dough from the bowl and divide in half. Roll and stretch each half out into a 9"x about 24" rectangle. Rub coconut oil between the palms of your hands to warm and on the dough. Sprinkle each with half the cinnamon sugar and diced/chopped apples. Carefully roll and place seam side down in greased loaf pans. *If making one plain you can knead and (shape into a log) the other half of the dough and just place it in the prepared pan.
• Cover pans with damp bread towels and let rise for about 3-4 hours (7 hours total from the time you made the dough) until about double in size.
• 1 hour before baking preheat oven at 400 degrees F. This so the rocks get hot so when they are squirted with water steam is released.
• Just before baking, score top of dough with relief marks using a sharp knife to assist in rising.
• Place pans on the top rack and quickly squirt water on the rocks to generate steam if using and close the door.
• Bake for 35-45 minutes until golden brown.
• Let cool for a minimum of 1 hour before cutting.
• Enjoy!

SOURDOUGH COFFEE CAKE

Steps:

• In a medium bowl, stir together the melted butter, brown sugar, and cinnamon until combined.
• Stir in the flour and chopped pecans.
• Set aside.
• In another medium mixing bowl, stir together the brown sugar, flour, and ground cummins until combined.
• Set aside.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
• Add in the eggs and vanilla extract and combine well.
• Add in the sour cream, sourdough discard, and milk and whisk to combine.
• Mix in the flour, salt, baking powder, and baking soda and whisk to combine, but do not overmix.
• Pour half of the coffee cake batter into a prepared 9×9 cake.
• Sprinkle the cinnamon sugar filling evenly over the cake batter in the pan.
• Gently dollop the remaining cake batter over the cinnamon filling.
• Use a spatula or offset knife to gently and evenly spread the cake batter over the filling.
• Sprinkle the pecan crumble over the top of the cake batter.
• Bake in a preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out with minimal crumbs attached.
• Cool on a wire rack until room temperature.

BUTTERSCOTCH APPLE CRUMBLE DESSERT

Steps:

• Heat oven to 375°F
• Combine all ingredients except apples and ice cream in large bowl.
• Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes).
• Combine apples and 1/2 cup crumb mixture in greased 2-quart round casserole.
• Sprinkle with remaining crumb mixture. Bake for 35 to 40 minutes or until apples are fork tender.