This recipe for cherry cake makes a delectable homemade Polish cake with sweet, juicy cherries. For a tasty summer treat that the whole family will love, serve warm with vanilla ice cream.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 (9×12-inch) cake |
Ingredients
- 1 cup white sugar
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon butter
- 2 cups pitted fresh sweet cherries
- 1 tablespoon white sugar
- ½ cup olive oil
- 4 large eggs
- 1 (6 ounce) container plain yogurt
- 1 tablespoon olive oil (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Whisk 1 cup sugar, flour, baking powder, and baking soda in a mixing bowl until evenly combined.
- Melt butter in a skillet over medium heat. Cook and stir pitted cherries in the butter until tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside.
- Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; lightly stir the mixture to make a soft dough. Scrape batter into a 9×12-inch baking dish. Drizzle with 1 tablespoon of olive oil (if using), and top with cherries.
- Bake in the preheated oven until cake is set and golden on top and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 229 mg |
| Sugars | 22 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Baked 25-30 min max. 1/2 recipe. 8” sq dish
I was VERY disappointed in the results I got. At the 40 minute mark, the cake tester was not coming out clean, so I put it back in the oven, turned off the heat and let it go another 5 minutes. The results was an incredibly dry and fairly tasteless cake where the cherries just sat on top and didn’t sink in. I ended up cutting off the bottom half of the each slice (because it was so dry and tasteless) and using lots of whipped cream between two top half slices. Even then, it wasn’t something I ever wanted to make again.
A great cake thats not too laden with sugar Easy to make and fabulous with a mug if tea Store it in the fridge
I think the texture was off . Other then that it was ok. I think it had too many heavy ingredients. Cake should be light and fluffy. Also a stroesel topping would be nice.
Was okay. A bit dry. Used extra large eggs. Instead of olive oil on top, I topped it with Demerara sugar. Used 4 cups frozen cherries. it needs 4 cups.
I made it. It was yummy. Only the colour got darker. I think the reason was baked cherries.
this cake is very delicious, but i have made some changes, first i added 1 cup of cherries on the top of the cake and second i added 1/2 cup of ground almonds and reduced the flour to 2 cups,
I made half this recipe in an 8″ square pan. I weighed the flour out, stirred the ingredients together just until combined and made extra sure to not overbake. My cake baked in 21 minutes. It’s dry and I’m really disappointed. I used vegetable oil in place of olive and added salt, but needed more.
We really like this cake. I used vanilla yogurt instead of plain because the only plain I could find was a large quantity. Next time I think I will use black cherry yogurt. I also used about 2 1/2 cups of cherries. Next time I will use at least 3 cups. Very good recipe!
I made it as is listed with 95% organic and grass-fed ingredients and I liked it a lot, but will make these changes next time: I’ll add 1/4 C sugar as it wasn’t sweet enough, I’ll use 3 C cherries (and a little more butter and sugar while cooking) as there weren’t enough, and I’ll poke some of the cherries into the cake as they all stayed on top. Otherwise, this is my new favorite cake!
I made it as is listed with 95% organic and grass-fed ingredients and I liked it a lot, but will make these changes next time: I’ll add 1/4 C sugar as it wasn’t sweet enough, I’ll use 3 C cherries (and a little more butter and sugar while cooking) as there weren’t enough, and I’ll poke some of the cherries into the cake as they all stayed on top. Otherwise, this is my new favorite cake!
I halved the recipe to bake in a 9×9 pan, replaced olive oil with melted butter, used vanilla sugar on the cherries, 40 minutes was perfect in my oven. We really enjoyed the cake, it reminded me of a kuchen. A great way to use up some frozen cherries I had.
Would add at least another 1/2 cup cherries. Not sure I likes olive oil taste. May try canola oil and vanilla yogurt next time. Will serve with ice cream and maybe more berries.
Okay, I admit to taking some liberties with this recipe, both from personal preference and for what I had on hand. I subbed melted coconut oil for the olive oil, used a heaping half cup of white sugar, mixed a half cup of honey in with the coconut oil, 3 cups of cherries with a heaping tablespoon each of white sugar and honey, added a half teaspoon of almond extract and about 8 oz (by weight) of plain greek yogurt. Did not drizzle top of cake with olive oil, but did add a crumb topping of butter, white and brown sugars, and flour, then drizzled that with about a tablespoon of honey before putting in the oven (took 40 minutes to bake up). That cake was GONE at our family lunch. The cake was wonderfully moist, spongey, and light, with just enough sweetness.
I love cake. I love cherries. I love buttercream frosting. So I made the cherry cake and frosted it with buttercream frosting. Delish. Excellent recipe. I made no changes but for the frosting. I thought about a side of ice cream but the frosting did the trick.
Since I’m allergic to Cinnamon, I made this and used a bit of Nutmeg as a replacement spice. We also made muffins instead of a sheet cake. They were good, but they just lacked something.
Delicious!
Great cake! I followed the recipe almost to the letter, except I just used a jar of morello cherries from Trader Joe’s – I drained them and didn’t measure them when adding to the cake. I also skipped the drizzle of oil on top and did like another reviewer and sprinkled with sugar instead. I cut the sugar in the actual cake mixture by almost half, using just a little more than 1/2 cup (about 120g). A nice cake to enjoy for breakfast or afternoon coffee!
This was very good. I made it with canned cherries and skipped the sauteing in butter part, since the cherries were already sweet. Instead of drizzling the cake with olive oil I sprinkled 1 tablespoon of sugar over it
I made this cake for my Polish aunt on her birthday and she and the rest of my family enjoyed it so much. I will definitely make this recipe again.
This is spectacular! I usually use sour cherries as I enjoy them more, and I substituted some of the flour with almond flour. It’s very easy to make and it’s really moist, everything a good cake should be. I really enjoyed that it’s not too sweet. If you’re aiming for a sweeter version, try adding crumbles on top – also works really well!