Yubka Cake is a soft kefir cake that bakes tender and light, then finishes with a simple sour cream topping that keeps each slice cool and balanced.
Ingredients
- 1 egg
- 1/2 cup (100 g) sugar
- 1 cup (240 ml) kefir or sour milk
- 1/2 teaspoon baking soda
- 2 cups (240 g) sifted flour
- 400 g sour cream (for the topping)
- 1/2 cup (100 g) sugar (for the topping)
Instructions
- 1Beat the egg with the sugar until smooth.
- 2Stir in the kefir and baking soda.
- 3Add the sifted flour and mix into a smooth batter.
- 4Grease a cake pan with oil or butter and pour in the batter.
- 5Bake at 180°C (350°F) for 20 to 25 minutes until set and lightly golden.
- 6Cool the cake completely.
- 7Beat the sour cream with the remaining sugar until smooth.
- 8Spread or spoon the cream over the cooled cake before serving.
Cook's Note
Cool the cake fully before adding the sour cream topping so it stays smooth and does not melt into the crumb.
Best Served With
Fresh berries
Why This Recipe Works
Kefir and baking soda give the cake a tender crumb with very little effort, and the lightly sweet sour cream topping keeps the finish soft instead of heavy.
Make It Yours
- Fold lemon zest into the batter.
- Add a thin layer of berry jam under the cream.
- Top the finished cake with chopped toasted nuts.
Leftover Strategy
Cover and refrigerate for up to 3 days. Serve chilled, or let slices sit at room temperature for a few minutes so the cream softens.
Want to impress guests with this dish? Ask Jeff →
Pairing
Hot black tea ↗ or coffee balances the sweet cake; vanilla wafers ↗ make a simple pantry-side bite.
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