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Bublanina (Czech Cherry Cake)

Czech · Dessert · Easy

Bublanina (Czech Cherry Cake)

Total
1 hr 20 min
Prep
45 min
Serves
9
Calories
290
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Juicy cherries sink into a light vanilla crumb in this Czech tray cake, with a golden top and just enough sweetness to let the fruit lead.

A loose batter rises around the fruit in Bublanina (Czech Cherry Cake), leaving little pockets of cherry juice throughout the sponge. There is no frosting to hide behind, so ripe fruit and a well-aerated batter matter.

Pat the cherries dry after pitting so they do not water down this Czech cake. Use room-temperature eggs and milk, and fold the flour in gently once the eggs have become pale and thick.

SweetLightBakingSummerVegetarianNut-free

Method

  1. Heat the oven to 350°F (175°C). Line a 9-inch square pan with parchment. Whisk flour, baking powder and salt in a bowl.

  2. Beat eggs and sugar for until pale, thick and ribboning from the beaters. Beat in milk, vegetable oil and vanilla extract on low speed just until combined.

  3. Fold in the flour mixture until no dry pockets remain. Spread in the pan and scatter cherries evenly over the surface without pressing them to the bottom.

  4. Bake for until golden, the center springs back and a tester inserted into cake rather than fruit comes out clean. Cool for before cutting into nine squares.

Forkue tips

  • Frozen pitted cherries work if thawed, drained and blotted very well; excess juice makes the center gummy.

Storing and reheating

Keep covered at room temperature for 1 day or in the fridge for 4 days. Bring chilled squares to room temperature before serving, or warm briefly in a low oven.

Kitchen gear

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Nutrition per serving, estimated

290Calories
5gProtein
43gCarbs
11gFat

Photo: Matěj Baťha, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)

Bublanina (Czech Cherry Cake): FAQ

Can I use other fruit in bublanina?

Yes. Raspberries, blueberries or small plum pieces work well. Spread them in a single layer so the batter can rise around the fruit.

Why did my fruit sink to the bottom?

A thin batter or very wet fruit can sink before the crumb sets. Measure the flour carefully, dry the fruit and get the filled pan into the hot oven promptly.

How do I store and reheat Bublanina (Czech Cherry Cake)?

Keep covered at room temperature for 1 day or in the fridge for 4 days. Bring chilled squares to room temperature before serving, or warm briefly in a low oven.

How long does Bublanina (Czech Cherry Cake) take?

About 1 hr 20 min in total: 45 min prep and 35 min cooking.

What do I need to make Bublanina (Czech Cherry Cake)?

The key ingredients are all-purpose flour, baking powder, eggs, milk, vanilla extract and cherries, plus pantry basics.

Any tips for Bublanina (Czech Cherry Cake)?

Frozen pitted cherries work if thawed, drained and blotted very well; excess juice makes the center gummy.

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