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Sweet Polish Cherry Cake
Prep
15 mins
Cook
50 mins
Servings
12
Difficulty
Hard
This sweet Polish cherry cake is one of my go to recipes when I want to impress without spending hours in the kitchen. With just fifteen minutes of prep and fifty minutes in the oven, you'll have a gorgeous, moist cake that tastes like you've been baking all day. The fresh cherries add a burst of tartness that perfectly balances the sweetness, and they're packed with antioxidants that make this indulgence feel a little bit guilt free. What I love most is how simple the ingredients are, nothing fancy or expensive, just pantry staples and beautiful seasonal fruit that come together beautifully every single time.
Ella x
Ingredients
- 11 cup white sugar
- 22 ½ cups all-purpose flour
- 11 tablespoon baking powder
- 11 teaspoon baking soda
- 11 tablespoon butter
- 22 cups pitted sweet cherries
- 11 tablespoon white sugar
- ½ cup olive oil½ cup olive oil
- 44 eggs
- 11 (6 ounce) container plain yogurt
- 11 tablespoon olive oil
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined.
- 2
Melt butter in a skillet over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside.
- 3
Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9x12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries.
- 4
Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
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