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Preheat your oven to 350 F. Grease an 8-inch springform pan with butter; set aside.
Make the crumble topping: add the flour, salt and sugar to a small bowl. Toss well to evenly distribute the salt. Add the butter and mix with your fingertips until small crumbles form; set aside.
Peel and chop the apples into ½-inch dice; set aside.
In a stand mixer fitted with the paddle attachment: cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the sourdough starter.
Add the flour, baking powder, baking soda, cinnamon and salt. Mix well. Pour in the milk (the batter will be thick).
Fold in the apples by hand using a rubber spatula.
Scrape the batter into the prepared pan and smooth it out. Scatter the crumbles over the top.
At this point, you can bake the cake right away (see next step) or ferment overnight. To ferment overnight, see the notes section below.
Bake the cake on the center rack for 55- 60 minutes or until a toothpick comes out clean.
Cool for at least 1 hour before serving.
Cut into slices and enjoy!