Sweet Polish Cherry Cake

Sweet Polish Cherry Cake

10 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Recipe by  Plvic-52

“A delicious homemade Polish cake with cherries for the whole family.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9x12-inch cake



  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.

Share It

Reviews (10)

Rate This Recipe


I really screwed this one up the first time through :) Always good to remember to add the sugar! But I also cooked the cherries per the directions and ended up accidentally caramelizing them. So, the second time I made it, it came out pretty well. I used about 2.5 cups of cherries the second time, and simmered them on medium low heat (3.5 on my electric) with 1.5 T of butter and a little extra sugar - rounded tablespoon. This produced a lot more juice. I think if I make it again though, I'd use even more cherries because where it has juice and cherries, it's the tastiest. Also, I pulled it out at 35 minutes instead of the 40 recommended. I think it may have been done before that though - I'll experiment with times for the next time I make it. I'd also probably try adding vanilla and a little dash of salt to bring out more flavor in the cake itself. The cake is not terribly moist, but it's flavorful. It's not overly sweet, and tastes great with ice cream and a drizzle of chocolate sauce. I think it would also be great with whipped cream or a powdered sugar glaze. I think it'd be good with blueberries too - I may try that next time. Update: Made this a 2nd time and added almond extract, used different cherries and added a streusel. Wow! Delicious - moist and flavorful.



The only change I made was to use sour cream for the yogurt. This definitely is a more dry cake and I like mine a little more moist, so I may experiment and add more sour cream/yogurt next time. Mine was also done at just about 30 minutes, so definitely check it when you smell it baking! Thanks for sharing!



I used vanilla yogurt instead of plain. Also used 2 1/2 cups of cherries. Served it warm with a scoop of vanilla ice cream. Yum!

More Reviews

Similar Recipes

Cherry Coffee Cake

Cherry Coffee Cake

Polish Pound Cake

Polish Pound Cake

Cherry Nut Cake I

Cherry Nut Cake I

The Extreme Cherry Cake

The Extreme Cherry Cake

Sour Cherry Pudding Cake

Sour Cherry Pudding Cake

Sweet Vanilla Cherry Cake

Sweet Vanilla Cherry Cake


Amount Per Serving (12 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 42.9 g
  • 14%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 229 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Polish Pound Cake


next recipe:

The Extreme Cherry Cake