Description
A soft and tender Hungarian sour cherry cake with a light vanilla flavor and a perfect balance of sweet and tart cherries.
Ingredients
- 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)
Instructions
- Preheat oven to 350°F (175°C) and grease a rectangular baking pan.
- Beat eggs and sugar until pale and slightly fluffy.
- Add oil or melted butter, milk, and vanilla extract; mix until smooth.
- In another bowl, whisk flour, baking powder, and salt.
- Fold dry ingredients into wet mixture until smooth batter forms.
- Pour batter into prepared pan and spread evenly.
- Toss cherries with flour or cornstarch and scatter over batter.
- Bake for 35–40 minutes until golden and a toothpick comes out clean.
- Cool, dust with powdered sugar, slice, and serve.
Notes
- Coating cherries prevents them from sinking.
- Use fresh or well-drained frozen cherries.
- Add lemon zest for extra brightness.
- Do not overmix batter to keep cake tender.
- Cool before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
