Polish Cherry Cake

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Many don't realize that Polish cuisine is quite good and probably one of the least talked about European cuisines outside of goulash, perogies and cabbage rolls. However, there is so much more to Polish cuisine than the fore mentioned dishes. Known for their extensive use of seasonal ingredients you can find a lot of dishes based around abundant summer berries including strong but delightful liqueurs. 


1 cup white sugar
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon butter
2 cups pitted sweet cherries
1 tablespoon white sugar
1/2 cup Butter Extra Virgin Olive Oil
4 eggs
1 (6 ounce) container plain or vanilla flavored Greek yogurt
1 tablespoon Butter Extra Virgin Olive Oil


Preheat oven to 350 degrees F.

In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined.

Melt butter in a skillet over medium heat. Stir in the pitted cherries sprinkled with 1 tablespoon sugar and cook until they are tender, about 8 to 10 minutes. Set aside.

Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9 x 12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries.

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.

Once cooled dust with powdered sugar if desired.

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