Polish Cake with Fruit (Ciasto z Owocami) can be made with most any stone fruit or berry, even rhubarb. (For larger fruits, dice them into small pieces.) In this case, I’ve used the delicious cherries that I’m picking up for less than a buck a pound. If you’ve been reading my blog very long, you know that some of those cherries are also steeping in vodka.
I made a small cake, baked it in a loaf pan. You could easily double the recipe and bake it in a 9 x 13 pan or even in a bundt pan, in which case, I’d be tempted to call it a babka. I went small because there are only two of us at home nowadays, and one of us usually ends up taking baked goods to work to share with colleagues. I’m embarrassed to say that no one got to share in this cake. It’s that good, and it didn’t last long.
The cake is only lightly sweet, the flavor of the fruit really comes through. The fruit makes the finished product super moist, a lovely contrast with the buttery crispness of the crust. One variation that I read about on a Polish food blog called Moje Wypieki (translates to My Pastries) is to marblize the cake by dividing the batter in half and adding a tablespoon of cocoa powder to half of the batter. Then you alternate the batter as you spoon it into the pan. You can also drag a knife through the splotched batter to give it more of a swirl.
I would have been hesitant to heat up our little Polish apartment in the summer, probably baking super early in the day or waiting for a cooler spell because like most homes, we had no cooling. Here in Tucson, our summer rains have arrived, giving us days that are only hot, not hotter than blazes. Not to worry, thanks to air conditioning, it’s very pleasant year round.
I hope you can find time to bake Polish Cake with Fruit (Ciasto z Owocami). Do let me know if you decide to share it with others. 😉 And please share the love and pass this recipe along to your friends.
Smacznego!
Lois
Print
Polish Cake with Fruit (Ciasto z Owocami)
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: Polish
Description
A very moist, lightly sweet cake, with a crisp buttery crust
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 cup butter milk (or 1 teaspoon vinegar and enough milk to make 1/2 cup)
- 2 cups pitted cherries
- powdered sugar for garish
Instructions
- Preheat the oven to 325 and spray a loaf pan with oil or spread with butter
- In a large bowl, cream the butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each
- Add flour, salt, baking powder, baking soda, vanilla, and buttermilk, beat about two minutes
- Pour into greased pan, top with cherries, pressing cherries down into batter
- Bake about 60 minutes, until top springs back when touched lightly and a toothpick inserted in the middle comes out clean, cool 10 minutes before removing from pan, cool completely before slicing, dust with powdered sugar
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Louise
I made this cake this morning, and I won’t be sharing it with anyone. You’ve made me rather selfish. 😉
polishhousewife
Enjoy, Louise!
David
When I saw this on Instagram, I knew I’d be making it. Planning to use some apricots I got at the farmers market last Sunday!
polishhousewife
That sounds fabulous, David! You do so well at the farmers market. I need to fit it into my weekend!
Sue McQuade
This is a keeper! I am saving it in my recipe file. Blessings.
polishhousewife
Thanks for your kind words, Sue. Blessings on you too!
Danielle
I’ll be making this for my polish boyfriend for his birthday sunday! but I’ll be using blackberries since I unfortunately can’t get a hold of cherries this winter 🙁 but im sure it’ll be delicious!! and he will love it ❤️ dziękuję
polishhousewife
I think it will be great! Wish him “sto lat” from me!
Joan
This sounds so delicious. I want to bake this for Easter Sunday but with Coronavirus, I do not want to run to the store. I have everything but the pitted cherries. I have dried cranberries and dried golden raisins. Do you think I can use one or maybe combine them and just mix in with the batter? I so want to bake this for my husband an me. Happy Easter everyone. Stay safe.
polishhousewife
I think it will be great, Joan. Go for it!
Jelena Malski
You mentioned that this recipe can be doubled and baked in a 9″ x 13″ pan or a bundt pan. What would the oven temperature be and the baking time if I used either of those pans? Thank you!
Lois Britton
I would leave the temp the same and start checking it at 60 minutes. Have you tried an instant read thermometer for baked goods? I’m hooked. I generally bake cakes to 205 F.