If you grew up in a Balkan household, chances are your summers were filled with the sweet aroma of freshly baked cherry cake wafting through the kitchen. This Kolač sa Višnjama, or sour cherry cake, is a beloved recipe that brings back warm memories of baking with family using simple pantry staples and seasonal fruit.
This cake is soft and airy, lightly lemony, and perfectly balanced by the tang of juicy cherries. Whether you’re revisiting your roots or exploring Balkan baking for the first time, this recipe is a must-try.
Let’s dive into this timeless treat.
Ingredients:
- 6 eggs, separated
- 250 g sugar (approx. 1 1/4 cups)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 220 g all-purpose flour (approx. 1 3/4 cups)
- 50 g semolina (about 1/4 cup)
- 8 g baking powder (about 2 tsp)
- Zest and juice of 1 lemon
- 180 ml oil (approx. 3/4 cup, neutral like canola or sunflower)
- 180 g thick yogurt (about 3/4 cup, Greek-style recommended)
- 400–500 g well-drained sour cherries (about 2 to 2 1/2 cups) – you can also use fresh cherries just make sure to take the pits out.
- Powdered sugar for dusting
Instructions:
1. Prepare your cherries:
Drain the cherries well in a colander for at least 2 hours to prevent the cake from becoming soggy. Frozen cherries work too—just thaw and drain thoroughly.
2. Preheat your oven to 350°F (180°C) and grease a 9.5 x 12.5 inch (24×32 cm) pan. Lightly flour it and shake off the excess. This cake rises best in a pan of this size—not too large, not too deep.
3. Separate the eggs.
Place the egg whites in one large bowl and the yolks in another.
4. Make the meringue base:
Start whipping the egg whites until they form soft peaks. Gradually add the sugar, one tablespoon at a time, and beat until the mixture is glossy and holds stiff peaks. Add in the vanilla sugar or extract at this stage.
5. Prepare the dry mix:
In a separate bowl, whisk together the flour, semolina, and baking powder.
6. Combine the yolks:
Add the egg yolks into the whipped egg whites and beat for another minute to incorporate.
7. Add lemon flavor:
Gently stir in the zest and juice of one lemon. This will add a bright, fresh note to the cake.
8. Fold in dry and wet ingredients:
Now comes the key part: alternately fold in the flour mixture and the oil, a bit at a time. Mix gently after each addition to keep the batter light and airy. Don’t overmix!
9. Add yogurt:
Lastly, fold in the thick yogurt. Be sure it’s not runny—Greek yogurt or another full-fat thick style works best.
10. Assemble the cake:
Pour the batter evenly into your prepared pan. Top with the well-drained cherries, gently pressing them into the surface so they don’t sink entirely.
11. Bake:
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Ovens may vary, so start checking around the 28-minute mark.
12. Cool and dust:
Let the cake cool completely in the pan. Once cool, dust the top generously with powdered sugar.
Serving Suggestions
This cherry cake is perfect on its own or served with a cup of coffee or herbal tea. It makes a lovely dessert, but in true Balkan fashion, it’s just as welcome at breakfast or as a mid-afternoon treat.
Storage: Store at room temperature for up to 2 days, or refrigerate for 4–5 days. It also freezes well!
Here is a full recipe on my youtube channel.
Why You’ll Love This Recipe
- Simple pantry ingredients
- Soft and fluffy texture
- Balanced with tart cherries
- One bowl, no frosting, and maximum flavor
- A nostalgic dessert with a touch of elegance
Whether you’re baking for your family or bringing a touch of Balkan heritage into your kitchen, this Cherry Cake (Kolač sa Višnjama) will quickly become a favorite. Give it a try and let me know how you like it!
If you make this recipe, I’d love to see it! Tag me over on Instagram and share your cherry cake moments. 🍒💛
Happy Baking
Sonja
Life with sonja 
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