BUBLANINA (Fruit Coffee Cake)

Bublanina” is a light sponge cake with seasonal fruits, typical in the Czech Republic and Slovakia. The word “bublanina” comes from the Czech or Slovak word for bubble, probably because the batter bubbles up around the fruit. I like this cake very much because together with apple strudel, it reminds me of my family and my childhood back in Slovakia. It is so easy to make it, that everyone should try it! It tastes deliciously according fruits that you will use. If you have fresh berries, it will be absolutely the best! I usually use cherries, canned or frozen, but I can’t wait for the fresh ones that will be available soon.

Ingredients:

  • 130 g (0.28 lb.) sugar
  • 1 teaspoon of Vanilla extract
  • 3 eggs
  • 250 g (0.55 lb.) all-purpose flour (if you can, use “polohruba muka”, that you can substitute in the US, with Wondra, or Krupczatka bought in any Polish store)
  • 90 g (0.2 lb.) vegetable oil
  • 1 small bag (or 2 teaspoons) baking powder
  • 100 g (0.22 lb.) milk
  • 330 g (0.73 lb.) berries (You can use fresh, canned or frozen fruits and make sure they are dry, especially if you use canned fruits. If you use frozen, you don’t need to wait to unfroze them).
  • 2 tsp. powder sugar for the final touch
  • I used the baking pan with dimension 29 x 23 x 6 cm (11 x 9 x 2.4 in)

Directions:

  1. Preheat the oven to 180 °C (350 °F)
  2. Mix sugar, with vanilla extract and eggs (if you have Thermomix, Monsieur Cuisine Connect or any kind of cooking robot: 1 minute, speed 4, if not, you can do it manually)
  3. Add flour, oil, baking powder, milk, and mix all well together (robot: 1 minute, speed 4)
  4. Transfer the batter into your baking pan that you previously buttered and dusted with flour
  5. Put the berries on the top and push them gently inside the dough, not completely, just a little bit and depending of berries, you can sprinkle them with granulated sugar to give the extra sweetness
  6. Put in the oven for about 40 minutes at 180 °C (350 °F) – keep an eye on it and after 40 minutes, if needed, add 5 more extra minutes
  7. After it cooled down, sprinkle the cake with the powder sugar and serve cut in squares

Shared by Martina Hornakova, founder of KITNDO

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