Cottage Cheese and Kefir Loaf Cake with Raisins
Cottage cheese and kefir give this everyday loaf a moist crumb, while a small handful of raisins adds sweetness.
Cottage cheese and kefir give this everyday loaf a moist crumb, while a small handful of raisins adds sweetness. Drain especially wet cottage cheese before mixing so the batter stays thick enough to bake evenly. Fold the dry ingredients in gently and let the loaf cool before slicing; warm slices are delicate. This is a simple butter-free cake for tea or an afternoon snack. Heat oven to 180°C (350°F); line a 20 x 10 cm loaf tin and rinse and dry the raisins. Whisk eggs, sugar and vanilla sugar; stir in cottage cheese and kefir until evenly combined. Whisk flour, baking powder and salt separately, then fold into wet mixture with raisins just until no dry flour remains.
Recipe card
Cottage Cheese and Kefir Loaf Cake with Raisins
Equipment: Mixing bowls, measuring tools and suitable baking pan or skillet
Ingredients
Instructions
Prepare
Heat oven to 180°C (350°F); line a 20 x 10 cm loaf tin and rinse and dry the raisins.
Mix
Whisk eggs, sugar and vanilla sugar; stir in cottage cheese and kefir until evenly combined.
Fold
Whisk flour, baking powder and salt separately, then fold into wet mixture with raisins just until no dry flour remains.
Bake
Scrape into tin and bake 40 to 45 minutes until golden and a skewer from the center comes out clean.
Cool
Rest in tin 10 minutes, turn out onto a rack and cool before slicing.
How to tell when it is ready
Rest in tin 10 minutes, turn out onto a rack and cool before slicing.
Tips
- Heat oven to 180°C (350°F).
- Whisk eggs, sugar and vanilla sugar.
- Whisk flour, baking powder and salt separately, then fold into wet mixture with raisins just until no dry flour remains.
- Scrape into tin and bake 40 to 45 minutes until golden and a skewer from the center comes out clean.
Troubleshooting
- If center is wet, bake longer and check with a skewer.
- If loaf crumbles warm, cool completely before slicing.
Substitutions
- Use plain yogurt in place of kefir, thinning slightly.
- Use vanilla extract for vanilla sugar and adjust sweetness.
Variations
- Add lemon zest.
- Use dried cranberries for raisins.
Serving suggestions
- Serve with tea.
- Add fresh berries.
- Spoon on plain yogurt.
- Toast a slice lightly.
Make ahead
Prepare the measured ingredients in advance. Cover and refrigerate for up to 3 days; bring slices to room temperature to serve.
Storage
Cover and refrigerate for up to 3 days; bring slices to room temperature to serve.
Food safety
Bake egg and dairy batter fully; refrigerate leftovers promptly.
Frequently asked questions
How do I know cottage cheese and kefir loaf cake is ready?
Rest in tin 10 minutes, turn out onto a rack and cool before slicing.
How should I store cottage cheese and kefir loaf cake?
Cover and refrigerate for up to 3 days; bring slices to room temperature to serve.
Serve with tea. Cover and refrigerate for up to 3 days; bring slices to room temperature to serve.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.