Post #3200: Autumn Goodness in the Form of Cake

After a frenetic summer of work, followed by a September of work and tons of food prep and canning – I finally have arrived at a couple of weeks off which we are spending partly at our cabin, and partly in the Kootenays since we won a 2-night stay at Fairmont Hotsprings which we plan to use this week. Before heading out yesterday I baked a loaf of sourdough bread to bring along, and since I had some extra big King apples in the fruit bowl decided on this apple cake which I adapted from a recipe at After dinner last night we cut into it, and it is definitely a keeper recipe! Not too sweet with streusel topping, and the coriander and ginger gives it a more interesting flavour profile than one often finds in spice cakes.

Apple Sourdough Spice Cake with Pecan Topping


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon each of cinnamon, ginger powder, coriander, and ground cloves
  • 1 cup sourdough starter (discard is fine, doesn’t need feeding)
  • 1/4 cup vegetable oil
  • 1 egg, lightly whisked
  • 2/3 cup honey
  • 1 1/2 cups apples, peeled and diced
  • Pecan topping
  • 2 tablespoons of butter
  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup oats
  • 1 teaspoon of cinnamon


  1. Set oven to 375 F and grease an 8 x 8 baking pan.
  2. Mix flour, salt, soda and spices together evenly.
  3. Make a well in the center and pour sourdough starter, oil, beaten egg and honey. Stir gently to mix all ingredients through.
  4. Add diced apples and stir gently.
  5. Pour batter into prepared baking pan.
  6. Mix all topping ingredients, breaking the butter into pea-sized bits with hands or a fork. Spread topping evenly on the top of the cake batter.
  7. Bake for 50 minutes.

One Comment on “Post #3200: Autumn Goodness in the Form of Cake

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