Lazy Housewife Pie bakes up soft, tender, and moist, a quick kefir cake with jam folded right into the batter for an easy, no-fuss finish.
Ingredients
- 2 eggs
- 500 ml kefir or sour milk
- 1 teaspoon baking soda
- 1 cup liquid jam (without large fruit pieces)
- 1/2 cup sugar
- 3 cups flour
- Sweetened condensed milk, for serving (optional)
Instructions
- 1Pour the kefir into a bowl. Stir in the baking soda and let it stand for 5 minutes.
- 2Beat the sugar with the eggs until combined.
- 3Pour the egg mixture into the kefir and stir well.
- 4Stir in the jam.
- 5Add the flour and mix into a smooth, thick batter, it should be the consistency of thick sour cream.
- 6Grease a 9-inch round cake pan and pour in the batter.
- 7Bake at 350F (175C) for 35 to 40 minutes, until set and lightly golden on top.
- 8Cool before slicing. Drizzle with sweetened condensed milk before serving if desired.
Cook's Note
Let the kefir and baking soda stand together for 5 minutes before mixing, this activates the soda and gives the crumb a lighter, more open texture.
Best Served With
Whipped sour cream
Why This Recipe Works
Kefir and baking soda keep the crumb light, while the liquid jam folds flavor into the batter without making the cake dense.
Make It Yours
- Swap the jam for poppy seed paste or a thick nut filling.
- Add a pinch of cinnamon or vanilla to the batter.
- Dust the finished cake with powdered sugar.
Leftover Strategy
Refrigerate covered for up to 4 days. The cake slices best cold and often tastes better the next day as the layers soften.
Want to impress guests with this dish? Ask Jeff →
Pairing
Hot black tea ↗ or cold milk fits the simple pie; butter cookies ↗ make an easy pantry-side bite.
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