Description

This sour cherry cake is a delightful treat made with fresh, ripe cherries and a tender, buttery cake base. It’s a perfect way to enjoy the bounty of cherry season.

Ingredients

Units Scale

200 g sugar
2 eggs
140 g butter or margarine
250 g flour
2 heaped tsp baking powder
200 g sour cream
250 g pitted cherries
A bit of fine breadcrumbs

Instructions

Preheat the oven to 180°C (350°F).
Brush a 28×20 cm ceramic baking dish with butter and sprinkle it with fine breadcrumbs to prevent sticking.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until fully combined.
Gently fold in the pitted cherries.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the dish before slicing and serving.

Notes

For best results, use fresh, ripe cherries. If fresh cherries are not available, you can use frozen cherries, but make sure to thaw and drain them well. The cake can be stored in an airtight container for up to 3 days. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: Hungarian

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18
Sodium: 150
Fat: 11
Carbohydrates: 35
Fiber: 1
Protein: 4
Cholesterol: 55