Cherry Bublanina Fruit Cake

Hello Friends! Let’s make Cherry Bublanina Fruit Cake together. I am so excited to share my favorite childhood recipe with you today. This recipe is very special to me, as both of my grandmothers used to make this fruit cake often during the summertime. It brings back all the good memories that I will cherish forever. Since I was born and raised in the Czech Republic, I have always grown up around traditional Czech baked goods, such as kolaches, cakes, tarts, and pastries. My grandmothers are fantastic bakers and have taught me all the tips and tricks.

What is Cherry Bublanina Fruit Cake?

It’s a universal and very popular cake in the region of Central Europe, specifically Czechia and Slovakia. This cake is versatile and varies with the season when the fruit is available for harvest. The texture is something between a sponge cake or coffee cake, and it is moist and light. My favorite fruits to use for are cherries, blueberries, strawberries, apricots and plums. The name “bublanina” comes from the Czech word “bublina” which means bubble and I believe it refers to the process of the cake batter bubbling around the fruit as it bakes.

How do you serve this cake?

It is typically served warm, dusted with powder sugar. Bublanina is not considered to be a fancy dessert but it is very popular in the region and almost every family has its own recipe. I would describe it as an everyday dessert or cake which can be served for breakfast or snack. Because it is quite simple and fast to make! It is my go-to recipe, when I want to bake a quick sweet treat for my kids. “bublanina” never disappoints.

What ingredients do you need to make Cherry Bublanina Fruit Cake?

• Flour – In Czechia, soft wheat flour is used most often but here in the US, I use all-purpose flour. Although, whole wheat flour can be used also.
• Eggs – I like to use organic cage free eggs in my recipes but any eggs will work. I recommend whisking eggs until light and foamy. When mixed with the rest of ingredients, the batter and cake are airier.
• Sugar – I like to use raw cane sugar, but regular sugar will work fine too.
• Milk – I typically use whole milk but 2% will work fine.
• Baking powder
• Oil – I like to use light olive oil, but regular oil will work as well.
• Fruit – for this recipe, I used sweet cherries but any fruit such as blueberries, strawberries, apricots, and plums will work.

Cherry Bublanina Fruit Cake

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Delicious Cherry Fruit "Bubble" Cake - the texture is something between a sponge cake or coffee cake and its moist and light. It's typically served warm, dusted with powder sugar

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Ingredients

• 2 eggs
• 3/4 cup sugar (I used raw cane sugar)
• 1 cup milk
• 2 cups flour (I used organic all-purpose)
• 2 tsp baking powder
• 1/2 cup oil (I used light olive oil)
• 1 cup cherries (pitted)

Instructions

1. Mix sugar with eggs until smooth and frothy with an
   electric mixer or by hand using a whisk (2 minutes or so).
2. Preheat oven to 375 degrees F. Pour batter into a deep baking pan (13 x 9) and lay pitted cherries on top. Gently press the cherries in and bake for 15 - 20 minutes.
3. Let it cool down a little bit and dust powder sugar on top.

Notes

This cake is very versatile and you can use all kinds of fruit such as sweet cherries, tart cherries, blueberries, strawberries, plums, apricots or peaches

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 104mgCarbohydrates: 32gFiber: 1gSugar: 14gProtein: 4g