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Soured milk sheet cake with apples and cinnamon
Soured milk sheet cake topped with sliced apples, sugar, and cinnamon. Measure with one cup, bake until golden, and cut into 20 pieces.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 1 hr 10 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 pieces
- Difficulty
- Easy
This quick soured milk sheet cake uses a single cup to measure the ingredients, so you don't need a scale. Soured milk, also called clabbered milk, makes the cake moist, while sliced apples bake on top with cinnamon and sugar.
Ingredients
For the apples
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
Prepare the pan and apples
10 minPreheat the oven to 180 °C (350 °F) and line a baking pan approximately 25 × 35 cm with parchment paper. Peel and core the apples, then cut them into thin slices.
Mix the batter
5 minBeat the eggs with the superfine sugar and vanilla sugar until foamy, about 3 minutes. Stir in the soured milk and oil, then add the flour mixed with the baking powder. Mix just until combined.
Arrange the apples
Pour the batter into the prepared pan and spread it evenly. Arrange the apple slices on top and sprinkle with the sugar mixed with the cinnamon.
Bake
35 minBake the cake for 30–35 minutes, until golden. It is done when a skewer inserted into the center comes out dry. Let cool in the pan for at least 20 minutes, then cut into 20 pieces.
Tip: You can replace the soured milk with the same amount of kefir, buttermilk, or acidko (Slovak cultured milk). Slice the apples thinly, as thick pieces would sink to the bottom of the thin batter.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 181 kcal
- Protein
- 2.6 g
- Carbohydrates
- 29 g
- of which sugars
- 16 g
- Fat
- 6.6 g
- of which saturates
- 0.9 g
- Fiber
- 1.2 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hrnčekový koláč z kyslého mlieka s jablkami a škoricou
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