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Traditional Bublanina🍒

This traditional Slovak fruit bublanina is the ultimate comforting weekend bake. It turns simple everyday pantry staples into an incredibly soft, fluffy sponge cake topped with juicy cherries. It is completely effortless to make and pairs beautifully with a warm cup of morning coffee or afternoon tea! ;)
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20
Ingredients Method

Ingredients
  

1 cup=250ml hrnÄŤek
  • 2 cup semi-coarse flour (polohrubá mĂşka)
  • 1 cup granulated sugar
  • 1 (12g) packet baking powder
  • 2 packets vanilla sugar
  • pinch of salt
  • 1 cup milk
  • 1/2 cup neutral oil
  • 300g fruit - frozen or fresh (i used cherries)

Method
 

  1. Oven: Preheat your oven to 170°C / 350℉
  2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, vanilla sugar and a tiny pinch of salt until everything is combined.
  3. Mix the Wet Ingredients: In a separate medium bowl whisk together the milk, oil and three eggs until the mixture is smooth.
  4. The Smooth Batter: Pour your wet mixture directly into the bowl with your dry ingredients. Use a whisk or a spatula to mix everything together until smooth.
    5. Choose Your Baking Form: I used a 34x25cm baking pan greased with cold butter and covered in a thin coating of semi-coarse flour which gave me 3,5–4cm thick bublanina! If you like a thinner one, use a standard baking sheet with parchment paper but reduce the baking time!
  5. Fruit: Pour in the batter and scatter your 300g of fresh or frozen cherries evenly across the top of the batter. Bake for 30-40 minutes until golden.
    6. Stellka’s Tip: Poke a wooden toothpick into the center of the cake. If it comes out clean, with just a few moist crumbs your bublanina is perfectly baked! Enjoy ;)