Polish Cake with Fruit (Ciasto z Owocami)

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

Polish Cake with Fruit (Ciasto z Owocami)

★★★★★ 5 from 1 reviews

• Author: polishhousewife
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 1 hour 20 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Bake
• Cuisine: Polish

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Description

A very moist, lightly sweet cake, with a crisp buttery crust

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 325 and spray a loaf pan with oil or spread with butter
2. In a large bowl, cream the butter and sugar until light and fluffy
3. Add eggs one at a time, beating well after each
4. Add flour, salt, baking powder, baking soda, vanilla, and buttermilk, beat about two minutes
5. Pour into greased pan, top with cherries, pressing cherries down into batter
6. 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

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Keywords: Polish Cake Cherry

Lois Britton

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.