Hungarian Sour Cherry Cake, also known as Meggyes Sütemény, is a soft, simple homemade cake filled with juicy sour cherries. It has a tender crumb, a light vanilla flavor, and a beautiful sweet-tart balance.
Why You’ll Love This Recipe
This cake is easy to prepare, uses simple pantry ingredients, and works well with fresh or frozen sour cherries. It is perfect for afternoon tea, family desserts, or a casual weekend bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil or melted unsalted butter
3/4 cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pitted sour cherries, drained
1 tablespoon all-purpose flour or cornstarch, for coating cherries
2 tablespoons powdered sugar, for dusting
Directions
Preheat the oven to 350°F. Grease and flour a rectangular baking pan.
In a large bowl, beat the eggs and sugar until pale and slightly fluffy. Add the oil or melted butter, milk, and vanilla extract, then mix until smooth.
In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and fold gently until the batter is smooth.
Pour the batter into the prepared pan and spread it evenly. Toss the sour cherries with 1 tablespoon flour or cornstarch, then scatter them over the top.
Bake for 35 to 40 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool, then dust with powdered sugar before slicing.
Servings and timing
This recipe makes about 10 to 12 slices.
Prep time: 15 minutes
Bake time: 35 to 40 minutes
Total time: 50 to 55 minutes
Variations
Add 1 teaspoon lemon zest for a brighter flavor. Replace half the cherries with diced apricots or plums. For extra texture, sprinkle sliced almonds on top before baking.
Storage/Reheating
Store the cake in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat slices for 10 seconds in the microwave, or enjoy at room temperature.
FAQs
Can I use frozen cherries?
Yes. Thaw and drain them well before using.
Can I use sweet cherries?
Yes, but the cake will taste sweeter and less tangy.
Do I need to coat the cherries?
Yes, coating helps keep them from sinking too much.
Can I make this cake dairy-free?
Yes. Use plant-based milk and oil instead of butter.
What pan should I use?
A 9×13-inch rectangular pan works well.
Can I add cinnamon?
Yes, add 1/2 teaspoon for a warm flavor.
How do I know it is done?
The top should be golden and a toothpick should come out clean.
Can I freeze it?
Yes. Wrap slices well and freeze for up to 2 months.
Should it be served warm or cold?
Both work, but it slices best when cooled.
Can I reduce the sugar?
Yes, reduce it to 1/2 cup for a less sweet cake.
Conclusion
Hungarian Sour Cherry Cake is a comforting, fruit-filled dessert with a soft texture and classic homemade flavor. It is simple, reliable, and perfect whenever you want a light cake with a bright cherry finish.
