Hungarian Sour Cherry Cake

Name: Hungarian Sour Cherry Cake
Total time: PT0D0H0M
Yield: serves 12
Ingredients: 2 lb. pitted fresh sour cherries or frozen and thawed sour cherries; 1 ⁄ 4 cup flour, plus more for pan; 16 tbsp. unsalted butter, softened, plus more for pan; 1 1 ⁄ 2 cups sugar; 3 tbsp. kirsch or brandy; 1 tsp. vanilla extract; 1 egg; 2 1 ⁄ 4 cups whole wheat flour; 1 tbsp. baking powder; 3 ⁄ 4 tsp. kosher salt; 1 cup milk

Serves
serves 12

TODD COLEMAN

Sour cherries grow abundantly in Hungary and are a staple in the country's markets in summer. This cake is typically served with coffee for breakfast.

Ingredients

2 lb. pitted fresh sour cherries or frozen and thawed sour cherries
¹⁄₄ cup flour, plus more for pan
16 tbsp. unsalted butter, softened, plus more for pan
1 ¹⁄₂ cups sugar
3 tbsp. kirsch or brandy
1 tsp. vanilla extract
1 egg
2 ¹⁄₄ cups whole wheat flour
1 tbsp. baking powder
³⁄₄ tsp. kosher salt
1 cup milk

ADVERTISEMENTAD

Instructions

Step 1

Heat oven to 400°. Toss cherries with 1⁄4 cup flour in a bowl; set aside.

Step 2

Grease a 13" x 18" x 1" baking sheet with butter and dust with flour; set aside. In a large bowl, beat together butter, sugar, kirsch, and vanilla with a hand mixer on medium speed until pale and fluffy. Add egg; beat until incorporated.

Step 3

In a medium bowl, whisk together whole wheat flour, baking powder, and salt. With the mixer running on low speed, alternately add flour mixture and milk in 3 batches to make a batter. Spoon batter onto reserved baking sheet and smooth evenly. Sprinkle cherries over the top. Bake until cake is golden brown, 45-50 minutes. Let cake cool 30 minutes, then cut into 12 squares.