Apple Cake with Kefir and Sour Cream Topping: A Double-Batch Recipe
Latvian news site NRA has published a recipe for an apple cake made with kefir and finished with a sour cream and cinnamon topping. It is a double batch baked on a large oven tray.
The Latvian news portal NRA has published a recipe for a home-baked apple cake, known in Latvian as ābolrausis. The batter is made with kefir, and a sour cream and cinnamon mixture is poured over the top. The recipe is described as a double batch, meant for a large family or for taking to visit friends. According to the recipe text, kefir makes the dough softer and juicier.
Ingredients
The dough calls for 500 ml of kefir, 4 eggs, 240–300 g of sugar, 160 ml of oil (or 200 g of melted, slightly cooled butter), 500 g of wheat flour, 4 teaspoons of baking powder and 2 pinches of salt. The cake is topped with 8–10 apples.
The topping needs 400 g of sour cream, 2 eggs, 6 tablespoons of sugar and 2 teaspoons of ground cinnamon.
Method
In a large bowl, beat the eggs with the sugar until the mixture turns slightly airy, then add the kefir and the oil or butter. In a separate bowl, mix the flour, baking powder and salt, and gradually stir the dry mixture into the liquid until the dough is smooth.
Line a large oven tray with baking paper, pour in the dough evenly and arrange sliced apples generously over it. If the tray is smaller, the recipe advises splitting the dough between two tins so the cake is not too thick and bakes through properly.
The cake is baked first for 20–25 minutes in an oven heated to 180 °C. Meanwhile, the sour cream is whisked with the eggs, sugar and cinnamon. The tray is taken out, the cream mixture is poured evenly over the cake, and it goes back into the oven for another 15–20 minutes, until the top is golden and the middle is fully baked.
Before cutting, the cake should rest for 20–30 minutes so that it keeps its shape when sliced.
