Easy Kefir Jam Cake with a Soft Crumb
A soft kefir cake sweetened and flavoured with fruit jam, baked until golden.
This easy jam cake is a simple one-bowl-style batter with eggs, oil, cultured dairy and a cup of fruit jam. Choose a thick jam and fold it through gently so the cake keeps a soft crumb rather than turning dense. The source gives either sour cream or kefir; this version uses kefir for a pourable batter. Bake until a skewer comes out without wet batter, then cool before slicing. Heat oven to 180°C (350°F). Grease and line a 23-cm round cake pan. Whisk flour, baking powder and salt in a bowl. Beat eggs and sugar 2 to 3 minutes until lighter and slightly thickened. Whisk in kefir, oil and vanilla. Fold in dry ingredients just until combined, then fold in jam with a few strokes.
Recipe card
Easy Kefir Jam Cake with a Soft Crumb
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare pan
Heat oven to 180°C (350°F). Grease and line a 23-cm round cake pan.
Mix dry ingredients
Whisk flour, baking powder and salt in a bowl.
Whip eggs
Beat eggs and sugar 2 to 3 minutes until lighter and slightly thickened.
Make batter
Whisk in kefir, oil and vanilla. Fold in dry ingredients just until combined, then fold in jam with a few strokes.
Bake and cool
Pour into pan and bake 40 to 50 minutes, until a skewer comes out without wet batter. Cool 15 minutes in pan, then transfer to a rack.
How to tell when it is ready
Pour into pan and bake 40 to 50 minutes, until a skewer comes out without wet batter. Cool 15 minutes in pan, then transfer to a rack.
Tips
- Heat oven to 180°C (350°F).
- Whisk flour, baking powder and salt in a bowl.
- Beat eggs and sugar 2 to 3 minutes until lighter and slightly thickened.
- Whisk in kefir, oil and vanilla.
Troubleshooting
- If the centre is still wet, lower the oven slightly and bake in 5-minute increments.
- If the batter looks curdled, whisk briefly before adding flour.
Substitutions
- Use plain yogurt thinned with a little milk instead of kefir.
- Use a lower-sugar jam, noting the cake will be less sweet.
Variations
- Add 1 teaspoon cinnamon with apple or plum jam.
- Fold in 50 g chopped walnuts.
Serving suggestions
- Serve with tea or coffee.
- Add a spoonful of whipped cream.
- Dust with icing sugar.
- Offer fresh berries alongside.
Make ahead
Measure the ingredients ahead. Follow the storage guidance after cooking: Store covered at room temperature for 1 day or refrigerate up to 4 days.
Storage
Store covered at room temperature for 1 day or refrigerate up to 4 days.
Food safety
Cool before storing and refrigerate if the room is warm; discard if mold appears.
Frequently asked questions
Which jam works best?
Use thick seedless or strained jam. Very runny preserves can make the centre wet.
How should I store easy jam cake?
Store covered at room temperature for 1 day or refrigerate up to 4 days.
Serve with tea or coffee. Store covered at room temperature for 1 day or refrigerate up to 4 days.
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