Hungarian Cherry Cake
Indulge in the irresistible charm of Hungarian Cherry Cake, a delightful blend of buttery richness and tangy cherries that’s perfect for any occasion. This traditional dessert features a tender, vanilla-scented sponge that’s studded with fresh or sour cherries, creating bursts of fruity flavor in every bite. With a quick prep time of just 20 minutes, this cake is both simple and satisfying, making it an ideal choice for home bakers. The cherries naturally sink into the golden batter as it bakes, creating a stunning, rustic presentation that’s finished with a light dusting of powdered sugar. Perfect as a coffee cake for brunch or a sweet treat after dinner, this Hungarian classic is sure to become a family favorite.
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Recipe Information
Ingredients
- 400 grams cherries (pitted, fresh or sour)
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 120 grams unsalted butter (softened)
- 3 large eggs
- 125 milliliters whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Evenly distribute the cherries over the top of the batter. Do not press them down as they will sink slightly during baking.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 415.7 g | 151% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 204.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1395 mg | 30% | |
*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.
