With a daughter called Nova, I would have chosen this dish for its name alone. For a girl whose first word was “cakey”, cherry bubble cake is tres Nova, indeed… 😉
It took just minutes to make the batter and get it in the oven. Different recipes specified various sizes of baking tin (none of which I own), and having opted for my oblong 8″x10″ pan, I wondered if my bublanina would be a bit thin.
But as it cooked the dough bubbled up round the cherries (thus the name) and it turned out just fine. I may try it in the 8″x8″ square pan next time to see which I prefer.
Apparently the Czechs eat bublanina for breakfast – and why not? We had it warm with a cup of tea for an after-school snack, which I can also recommend.
It reminded me of a plum cake I sometimes make, and am sure it would be nice with whatever fruit or berries are in season.
Cherry bubble cake (Třešňová bublanina)
- 1/2 cup butter, softened
- 3 eggs, separated
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup flour
- a generous 2 cups (about 400g) pitted cherries
- icing sugar, to serve
- Preheat the oven to 350°F (175°C). Butter and flour a baking tray (I used an 8″x10″ one).
- In a mixing bowl, beat together the butter, egg yolks, sugar, salt, and vanilla. Add the flour and beat again.
- In a separate bowl, whisk the egg whites until they form stiff peaks, then fold into the batter.
- Spread the mixture on the bottom of the prepared tin, spread the cherries over the surface.
- Bake for about 25 minutes, or until golden and firm.
- Allow to cool slightly, then sprinkle with icing sugar and serve warm.