Kefir apple pour cake is a moist, tender apple bake for tea with guests, for family gatherings, or for a snack with fermented milk drinks. Kefir apple pour cake has a simple composition and an especially appetising look, because the apple slices are arranged on top in a circle and bake into a golden surface.
Kefir makes the cake more moist and tender, and apples give the cake its fruit flavour and soft texture. Eggs and sugar are whipped first to create the base of the batter, softened butter enriches the crumb, flour gives the batter structure, baking powder helps the batter rise, and cinnamon adds a warm aroma over the apples.
The main point during mixing is to beat the batter until it resembles very thick sour cream. The recipe notes that the baking powder does not need to be mixed with the flour in advance for this cake. The flour is sifted and added carefully, and the total beating time is about 10 to 12 minutes, so the batter becomes smooth and thick enough to hold the apple slices on top.
The main point during baking is to watch for doneness with a toothpick and not by colour alone. The cake is baked in a preheated oven at 180°C for about 40 minutes. The cake is ready when a toothpick inserted into the batter comes out dry, which is especially important in a moist batter made with kefir and fruit.
The source gives only one ingredient swap in detail, and the most sensible fruit swaps are pears, pitted plums, or canned peaches dried beforehand. Apples can be replaced in a one-to-one ratio by weight with pears, pitted plums, or canned peaches. Fresh pears can make the batter slightly wetter, so adding 1 tablespoon of extra flour is recommended when using pears.
Serve kefir apple pour cake slightly cooled, with a dusting of powdered sugar if desired. Kefir apple pour cake works well as a tea cake and also as a snack. The cinnamon on top and the circular arrangement of apple slices make kefir apple pour cake attractive enough for serving to guests without extra decoration.
Store kefir apple pour cake covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 5 days. Kefir apple pour cake can also be frozen after cooling completely: cut kefir apple pour cake into portions, wrap each portion, and freeze for up to 2 months. To serve after freezing, thaw kefir apple pour cake at room temperature for 1 to 2 hours or warm kefir apple pour cake in a microwave for 1 to 2 minutes.
The total time is 1 hour. Active kitchen work takes 20 minutes, and the rest of the time the kefir apple pour cake bakes in the oven.
Kefir apple pour cake is done after about 40 minutes at 180°C when a toothpick inserted into the batter comes out dry. A dry toothpick is a better sign than colour alone for a moist fruit cake.
Apples can be replaced with pears in the same weight, with pitted plums, or with canned peaches dried beforehand. Fresh pears can make the batter slightly wetter, so adding 1 tablespoon of extra flour helps.
Yes, kefir apple pour cake can be frozen after it cools completely. Cut kefir apple pour cake into portions, wrap each portion, and freeze for up to 2 months, then thaw for 1 to 2 hours at room temperature or warm for 1 to 2 minutes in a microwave.
Kefir apple pour cake keeps at room temperature for up to 2 days if covered with a towel or lid. Kefir apple pour cake keeps in the refrigerator for up to 5 days in an airtight container.
