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Sweet Polish Cherry Cake


"A delicious homemade Polish cake with cherries for the whole family."
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1 h 5 m servings 313 cals
Original recipe yields 12 servings (1 9x12-inch cake)


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 16
  1. 21 Ratings

Most helpful positive review

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. ...

Most helpful critical review

I found this a little dry and tasteless. Really more like a muffin than a cake.

Most helpful
Most positive
Least positive

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. ...

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...

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!

This really was very tasty. We ate it for dessert last night and breakfast this morning. I had a bunch of sweet cherries from a friend's tree and needed to use them up. My changes after reading ...


This is spectacular! I usually use sour cherries as I enjoy them more, and I substituted some of the flour with almond flour. It's very easy to make and it's really moist, everything a good cake...

Okay, I admit to taking some liberties with this recipe, both from personal preference and for what I had on hand. I subbed melted coconut oil for the olive oil, used a heaping half cup of whit...

I love cake. I love cherries. I love buttercream frosting. So I made the cherry cake and frosted it with buttercream frosting. Delish. Excellent recipe. I made no changes but for the frosti...

Yummy! I had 4cups of sour pie cherries so I used them all (cooked with double the sugar) and also subbed butter for olive oil in the batter, and 1 cup yogurt and a little almond extract. We lo...