CMCO Day 12 – Teatime: Apple Kefir Butter Cake
Another Sunday of baking experiment with the 2nd attempt of Apple Kefir butter cake. This time, the cake is much nicer with texture that is soft, fluffy and nice crusty outer layer.
Apple kefir butter cake is not a common cake sold in bakeries and cafes. I first tried this cake in Yin’s Sourdough when our lunch took longer time to be served during lunch busy period. The sweet lady from Yin’s Sourdough offered 2 slices of this cake complimentary to us while waiting for our lunch. We told her 1 slice will do. We ate, loved it and wanted to ask if we may have the 2nd slice back 😁. So yummy, healthy and refreshing.
This is my feedback on Yin Sourdough’s Apple Kefir butter cake, as posted by them on their IG stories.
- 113g (1 stick) of unsalted butter
- 115g of castor sugar
- 2 large eggs at room temperature
- 120ml of milk kefir at room temperature to prevent soggy cake bottom and allows good bacteria to grow for airy texture. May substitute milk kefir with sour cream or 30ml of milk mixed with 90ml of
- 2 tsp vanilla extract
- 190g of cake flour or all-purpose flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 60g of raisins soaked in rum or apple juice
- 3 cored, peeled and thinly sliced crisp apples
- Topping: 50g castor sugar mixed with 1 tsp of cinnamon
- Preheat oven to 180C.
- Line the bottom of a 8” (20 cm) round tin with removable base or spring form tin with parchment paper. Lightly grease sides and apply thin layer of flour or spray with non-stick baking spray.
- Core, peel and thinly slice apples and place in lightly salted water, or lemon juice, to prevent them from premature browning
- Sift flour, baking powder and salt and set aside
- In a mixing bowl, add in butter and sugar. Mix it on low speed until the sugar disappear. Then increase to medium speed and mix for 15 minutes, until the butter is white, light and fluffy.
- Add in eggs, one by one and mix until the yellow eggs disappear.
- Add milk kefir and vanilla extract. Continue mixing for another 3-5 minutes.
- Add in the sifted dry ingredients and raisins and fold together until just combined.
- Pour half the batter into the baking pan.
- Place a layer of sliced apple on top of batter and sprinkle with thin layer of sugar and cinnamon.
- Pour the balance half of the batter into the baking pan.
- Place sliced apples on top of batter
- Sprinkle sugar and cinnamon over top of apple layers
Bake for 55-60 minutes. Test the cake using a cake tester. Cool the cake on a cooling rack for about 15 minutes.
Sprinkle with confectioners’ sugar (optional).
The taste of milk kefir is natural and infused with probiotic. The addition of kefir to this cake will make the cake extra soft, airy and lighter texture.