The recipe yields a quantity of cake batter seems to produce a cake larger than illustrated in the photo, when using the recommended pan size. I think this might be better in a sheet pan.
Hungarian Sour Cherry Cake
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.
Enlarge Image
Credit: Todd Coleman
2 lbs. 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
1. Heat oven to 400°. Toss cherries with 1⁄4 cup flour in a bowl; set aside.
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.
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.
SERVES 12
