Hungarian Sour Cherry Cake

  • Serves

    serves 12


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.


  • 2 lb. pitted fresh sour cherries or frozen and thawed sour cherries
  • 14 cup flour, plus more for pan
  • 16 tbsp. unsalted butter, softened, plus more for pan
  • 1 12 cups sugar
  • 3 tbsp. kirsch or brandy
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 14 cups whole wheat flour
  • 1 tbsp. baking powder
  • 34 tsp. kosher salt
  • 1 cup milk


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.

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