From our family kitchen
Our Bundt cake — Kefírovka
Moist, measured by the cup and lovely with a cocoa swirl.
Kefir is the best friend of cakes that would otherwise turn out dry. Those cakes that practically need a drink to get them down — I’m not a fan. Add kefir or another cultured dairy product, such as buttermilk or yoghurt, and suddenly you have a deliciously moist cake! :D
And there’s no complicated science here. There never is with me. A mum who wakes up early and realises she was supposed to bake something for a nursery event simply hasn’t got time for that. :D
What you’ll need
A cup — your best friend for measuring. Use the same cup for all ingredients measured by the cup.
- 1 cup kefir
- 2 eggs
- ½ cup melted butter
- ½ cup cane sugar
- 2 cups plain flour
- 1 teaspoon baking soda
- a pinch of salt
- cocoa for half the batter — a generous 2 heaped tablespoons if you’d like a marble cake
- baking spray for the tin
How to make it
- Preheat the oven and coat the Bundt tin with baking spray according to the instructions on the can. Melt the butter and let it cool a little.
- Mix the kefir, eggs, melted butter and cane sugar in a bowl. In a second bowl, combine the flour, baking soda and a pinch of salt.
- Add the dry mixture to the wet ingredients and mix briefly, just until combined. No complicated techniques or lengthy whisking.
- Want a marble swirl? Set half the batter aside and stir in the cocoa. Alternate the plain and cocoa batters in the tin, then gently swirl with a skewer.
- Bake in the preheated oven. Towards the end, insert a skewer into the deepest part of the cake: when it comes out without raw batter, the cake is done. Let it cool in the tin for a little while before turning it out.
Suggested baking guide: 170 °C, conventional top and bottom heat, approximately 40–50 minutes. Ovens and tins vary; check with a skewer.