Coffee cake on kefir

This coffee cake is a real confectionery miracle. I have never cooked such pies. I mean with the addition of coffee. With chocolate - in a variety of variations, but never with coffee. Already at the stage of preparing the dough, it became clear that the pie would be simply amazing. The dough turned out to be so delicious and fragrant that I could hardly resist not eating it right like that - in its raw form. The finished cake can be served with tea, coffee, chicory and just warm milk.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour

150

Sugar

180

Butter

150

Kefir

100

Eggs (large)

Instant coffee (with slide)

Baking powder

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 30 % 19 g

Carbohydrates 62 % 39 g

344 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Prepare the ingredients. To make a coffee cake on kefir, we will need: flour, sugar, soft butter at room temperature, eggs, kefir, coffee, baking powder and salt.
Step 2:
Pour coffee into kefir.
Step 3:
Mix until the coffee grains are completely dissolved.
Step 4:
Combine eggs with sugar and beat until fluffy. The mass should be airy, not very dense and increase in volume by two or three times.
Step 5:
Pour kefir into the beaten eggs and beat again until smooth.
Step 6:
Add soft butter.
Step 7:
Mix again with a mixer. The dough will turn out to be heterogeneous, with grains of non-melted butter. It is ok. Butter always behaves like this when added to liquid ingredients.
Step 8:
Sift flour with baking powder and salt. Pour the flour into the kefir-egg mixture in parts.
Step 9:
Mix everything until smooth. You should get a thick homogeneous slightly oily lush mass.
Step 10:
Put the dough in a parchment-lined and oiled form. Smooth it out. Bake the pie in preheated to 180 ° C for 35-45 minutes. Cool the finished cake and remove it from the mold. Cut into pieces. Bon appetit!

Inside the pie turns out to be very soft and airy.&nbsp;

If you wrap it in plastic wrap, then it will retain its airiness for more than one day (if, of course, there is something to preserve - this pie is eaten almost instantly).

In my opinion, this is a very successful recipe. You can make a full-fledged cake from the pie: cut the pie lengthwise into 2-3 cakes (depending on the height of the pie) and layer with any cream. I think lemon cream will do here. The combination of sweet coffee cake and sour lemon layer is a classic of the genre. But vanilla cream, and chocolate, and nutty, and coffee are also suitable here.