Kefir Apple Cake

Apple cake

A soft, tender cake with a golden kefir batter and cinnamon-kissed apple slices baked right on top. Simple, cozy, and dusted with a little magic.

INGREDIENTS

• 2 large eggs

• 200 grams sugar

• 1 teaspoons vanilla sugar

• 1 pinch salt

• 50 grams soft butter

• 250 milliliters kefir

• 250 grams all-purpose flour

• 1 teaspoons baking powder

• 3 crunchy apples (e.g. Honeycrisp or Gala), peeled

• 1 teaspoons ground cinnamon

• 20 grams butter, for greasing

• 1 tablespoons powdered sugar, for serving

STEPS

1. Make the base batter: In a large bowl, whisk together 2 large eggs and 200 grams sugar until pale and well combined. Add 1 teaspoons vanilla sugar and 1 pinch salt, then beat the mixture thoroughly until smooth and slightly airy.

2. Add butter and kefir: Add 50 grams soft butter to the bowl and mix until fully incorporated and the batter is homogeneous. Pour in 250 milliliters kefir and stir until everything is completely combined.

3. Finish the batter: Add 1 teaspoons baking powder and 250 grams all-purpose flour to the bowl. Mix gently until you have a smooth, lump-free batter. Don't over-mix — stop as soon as it comes together.

4. Preheat & prep the pan: Preheat your oven to 180°C (360°F). Line a 20 cm round baking pan with parchment paper and grease generously with 20 grams butter, for greasing.

5. Prep the apples: Wash, peel, and core the 3 crunchy apples (e.g. Honeycrisp or Gala), peeled. Slice them into 0.5 cm thick rounds or half-moons — thin enough to soften beautifully in the oven, but thick enough to hold their shape.

6. Assemble the cake: Pour the batter into the prepared pan and spread it evenly. Arrange the apple slices on top in a single layer, covering the entire surface. Dust evenly with 1 teaspoons ground cinnamon.

7. Bake: Bake in the centre of the oven for 50 minutes, or until the top is golden and a toothpick inserted in the middle comes out clean. The kitchen should smell incredible by now.

8. Cool & serve: Allow the cake to cool in the pan for 10–15 minutes before turning out. Just before serving, dust generously with 1 tablespoons powdered sugar, for serving.

NOTES

For the best texture, choose a crunchy, slightly tart apple variety like Honeycrisp, Gala, or Granny Smith — they hold their bite even after baking. Room temperature kefir and butter will give you a smoother batter. The cake keeps well for 2 days at room temperature, covered loosely.