Polish Quick Cake with Fruit Placek Z Owocami
Discover the charm of traditional Polish baking with this delightful Polish Quick Cake with Fruit, or Placek z Owocami. This light and tender cake comes together effortlessly, making it perfect for both beginner bakers and those short on time. Featuring a moist, buttery base topped with fresh, seasonal fruit like blueberries, raspberries, or sliced peaches, this simple yet elegant treat is a celebration of natural sweetness. The batter is made with pantry staples like all-purpose flour, eggs, and milk, and is baked to golden perfection in just 35 minutes. A dusting of powdered sugar adds a rustic finishing touch, making it an ideal dessert for gatherings or an indulgent snack with coffee. With its homestyle appeal and customizable fruit topping, this Placek z Owocami is a must-try for fans of effortless yet flavorful European cakes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 0.75 cup milk
- 2 eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
- 1.5 cups fresh fruit (e.g., blueberries, raspberries, sliced peaches, or plums)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray and lightly dust with flour, shaking off the excess.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Evenly distribute the fresh fruit over the top of the batter. Gently press the fruit slightly into the batter to ensure it adheres during baking.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
If desired, lightly dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 455.7 g | 166% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 259.1 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 379 mg | 29% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
