Name: Moist cherry tray cake
Total time: 45 min
Yield: 20 servings
Ingredients: Batter for the cherry cake; 300 g plain flour; 180 g granulated or cane sugar; 8 g vanilla sugar (1 packet); 12 g baking powder (1/2–1 packet depending on type); 1 pinch of salt; 3 pcs eggs; 250 ml milk; 100 ml vegetable oil (rapeseed or sunflower); 80 g plain yogurt or sour cream; 400 g pitted cherries (fresh or frozen, well drained); for dusting:; 10 g powdered sugar (optional)

Moist cherry tray cake

Cherry sheet cake is that “family staple” that saves Sunday coffee and unexpected visitors. The batter is made in one bowl, no complicated creams or cake decoration – just a fluffy base that holds its shape while staying nicely moist, studded with juicy pieces of cherries. Everything is ready in no time: mix the wet ingredients, add the dry, pour onto a tray, sprinkle with fruit, and the oven does the rest. Perfect when you want to bake “something homemade” without dealing with anything complicated.

⏱ 45 min● easy♨ 20 servings

Step by step

Instructions

0 z 8

1Step 1Preheat the oven to 170 °C (top/bottom heat). Line a baking sheet with parchment paper, or grease it and dust with coarse flour – the cake will release more easily after baking and won’t stick to the edges.
2Step 2Put the eggs, sugar and vanilla sugar into a large bowl. Whisk them with a whisk or hand mixer for a few minutes until the mixture lightens and increases in volume. It doesn’t have to become a perfect “white foam,” but the more air you incorporate into the eggs, the fluffier the cake will be.
3Step 3Pour the milk, oil and yogurt or sour cream into the beaten eggs. Stir briefly so the liquids combine into a smooth base mixture. Yogurt helps keep the cake moist the next day and prevents it from being “heavy.”
4Step 4In another bowl, mix the flour, baking powder and a pinch of salt. Gradually sift or add the dry mixture to the wet mixture and gently work it in with a whisk to avoid lumps. There's no need to beat the batter for long – it's more about mixing it well and not losing the air you incorporated with the eggs.
5Step 5The finished batter should be on the thinner side so it spreads easily on the baking tray. Pour it onto the prepared tray and use a spatula to spread it into all corners for an even layer. If you feel the batter is higher in some spots, level it out – the cake will then bake evenly.
6Step 6Evenly distribute the cherries (fresh or well-thawed and drained) over the surface of the batter. Don’t worry if they sink a bit – that’s what makes a bublanina a bublanina. You can gently press them into the batter with your fingers, but there’s no need to fully “sink” them.
7Step 7Place the tray in the preheated oven and bake for about 20–25 minutes. Time depends on the oven and batter height, so check with a skewer near the end – insert it into the center of the cake. If it comes out dry or with a few crumbs, it’s done. If there’s still sticky batter on the skewer, leave the cake in the oven for a few more minutes.
8Step 8Remove the baked bublanina from the oven and let it cool directly on the tray. Once cooled, you can lightly dust it with powdered sugar. Cut into squares or rectangles and serve as is, with coffee, cocoa, or as a sweet snack.

Kitchen tip

If you use frozen cherries, let them thaw in a bowl ahead of time and pour off any excess juice. If you put them on the batter while very wet, they’ll release more liquid during baking and the cake could become soggy in places. You can use the drained juice to make a quick syrup to flavor water or homemade lemonade.

Customize this recipe

Variants and alternatives

Crispy topping: before baking, sprinkle part of the cake with sliced almonds or a streusel made from flour, butter and sugar – you’ll get a cake with a slightly crunchy layer on top.

Approximate per serving

Nutritional values

Energie210 kcalProteins4 gSacharidy30 gTuky8 g

Moist cherry tray cake

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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