Sourdough, sourdough, sourdough, oh yea, sourdough!

Sourdough Latvian Apple Cake

This is a variation for an old recipe called Latvian Apple Cake. What is so cool about this recipe is that you can substitute just about any fruit and make a terrific dessert. Think pear cranberry, blueberry, peaches, mixed berries, plum pear, apple cranberry, etc. It is an easy elegant dessert and it tastes delicious!For this cake, you slice up the fruit and then pour a batter over it. Somewhat like a cobbler or pandowdy. Also Bisquick used to have those “Impossible Pies” that were similar.

This sourdough variation can help you use up that leftover sourdough starter that you don’t want to throw out.

Sourdough Latvian Apple Cake:

Use a large round casserole dish 10″ diameter. Spray the dish with oil or butter the inside and then set aside.


In a medium saucepan lightly brown:

  • 6 oz/170g of butter. Be careful to watch it and stir constantly so you don’t burn it. Take the pan off of the stove as soon as you notice the butter browning.
  • Quickly add 4 oz/113g of milk and
  • 4 oz/113g of sour cream. Stir well.
  • 1 teaspoon of vanilla extract.
  • Add two large eggs and beat the mixture with a whip.

Next add to the mixture of sourdough batter:

  • 4 oz/113g of white sugar to the mixture and beat again until smooth.
  • 3 oz/85g of All Purpose flour
  •  5 oz/141g of 100% sourdough starter and stir.

Set this bowl of batter aside.

Peel, core and slice three large apples, weighing about 26 – 3o oz/737g-850g  of apples (before peeling/coring). Place the sliced apples into the casserole dish and then sprinkle the apples with:

  • 2 Tablespoons of sugar
  • 1 teaspoon of cinnamon.
Pour batter over apples and sprinkle the top with a bit of sugar and cinnamon.
Bake uncovered for about  one hour at 350F/176C
Sprinkle with powdered sugar. Enjoy warm with whipped cream or ice cream. YUM!
Thanks to my daughter Rochelle Nelson for posting the old fashioned Latvian Cake on Facebook and inspiring this version.
My only regret with this cake is that it makes more than we can eat… where are those neighbors????
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  1. Ken Ken
    January 15, 2013    

    What a winner. Let your daughter know thanks for inspiring this creation.

  2. Tom Tom
    January 15, 2013    

    OMG! I cannot wait until spring/summer. I’m in NC and we have bunches of fresh fruit all summer in the farm community where I live. I’m thinking strawberries, blueberries, peaches, apples, blueberry/peach combination,strawberry/rhubarb, pear, blackberries. Dairy farm down the road that has butter and sourcream. A flock of chickens and beehives here at my place, so I’m thinking honey instead of sugar and some good ol’ Vietnamese cinnamon.


  3. Jocelyn Jocelyn
    January 15, 2013    

    Oh.My.Goodness. Now I know what I’m going to do with all the apples from my tree that I’ve been keeping in the freezer-this looks like the perfect recipe for them!! Thanks for sharing :)

  4. January 15, 2013    

    i love the sound of this recipe because of its versatility and the use sourdough..jane

  5. January 15, 2013    

    I am going to give this a try, thanks for posting Teresa. Hey, I have the same scale as you!

    • northwestsourdough northwestsourdough
      January 15, 2013    

      I love my scale. It is well worn as you can tell. I am sure yours is even more worn!

  6. breadsong breadsong
    January 15, 2013    

    Hi Teresa,
    Wow, you had me with the Ginger cake and now here you are with this gorgeous Latvian Apple one…
    Many thanks for these ideas – beautiful uses for SD starter!
    :^) breadsong

  7. narf7 narf7
    January 16, 2013    

    YUM indeed! “Herman’s” emancipation from his dehydrated stasis on the pantry shelf is coming closer and closer to fruition with every recipe that I see in this wonderful blog…no more vinegar bricks for me! I can make vinegar cakes! 😉 Seriously though, I think I will give sourdough another try…Herman was viralent enough to sour anything but didn’t have much lift…vinegar bricks were what I ended up with and even the native wildlife had a struggle to deal with it when I crumbled it up for them…aside from the vinegar bricks was the issue of Herman’s ability to reproduce exponentially and the rise and fall/ebb and tide of said progeny…I felt like a mother to millions! “Herman…you get 1…last…chance!”…

  8. January 16, 2013    

    What a lovely cake! I love the idea of this cake, how easy it would be to switch up the fruit. It looks very delicious!

  9. Ken Ken
    January 17, 2013    

    Question: No mention of baking soda, baking powder or salt. Problem with the recipe or….

    • northwestsourdough northwestsourdough
      January 17, 2013    

      No, it’s like a pudding cake. It is an old fashioned kind of dessert. You don’t need any baking soda etc. It has eggs.

  10. Ken Ken
    January 17, 2013    

    Thanks, I did add 1/2t salt just as insurance measure. It came out fantastic. I think the Granny Smith apples were a bit too tart for my wife but I had a hard time stopping from eating thirds. Really amazing flavors. Love your ideas T!

  11. pat pat
    January 19, 2013    

    I’m new at sourdough. Can I use the starter straight from the frig or do I have to feed/water and leave it out overnight? Many thanks – looks delish!

    • northwestsourdough northwestsourdough
      January 19, 2013    

      Since the starter is not used for leavening, you can use it from the refrigerator, unfed.

  12. Tom Tom
    January 26, 2013    

    So I made this today and took it to the neighbor’s house and it was a hit!

  13. Will Will
    April 15, 2013    

    Can’t wait to make this as my wife is Latvian and up until now all I’ve made so far is bread and pizza with my starter!

  14. Diana Diana
    September 1, 2015    

    Just made this delish cake! Oh my oh my oh my! Our new favorite way to use up our apples and sour dough. First bowl was with ice cream. After about 20 minutes, still thinking about it and had to have a bit more. This time with a thin slice of sharp cheddar. Oh my all over again.

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