This Hungarian Sour Cherry Cake, known as Meggyes Sütemény, is a simple homemade cake filled with juicy tart cherries. The soft, tender crumb balances beautifully with the sharp fruit, creating the kind of traditional dessert that works just as well with afternoon coffee as it does after a family meal.
Why You’ll Love This Hungarian Sour Cherry Cake
- Soft and tender homemade cake
- Packed with tart sour cherries
- Simple everyday ingredients
- Easy to prepare
- Delicious with coffee or tea
- A classic Hungarian-style fruit dessert
Ingredients
For the Cake
- 250 g all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 3 large eggs
- 180 g granulated sugar
- 1 teaspoon vanilla extract
- 120 ml vegetable oil
- 120 ml milk
- 400 g pitted sour cherries, well drained
- 1 tablespoon flour, for coating the cherries
- Powdered sugar, for serving
How to Make Hungarian Sour Cherry Cake
1. Prepare the Oven and Pan
Preheat the oven to 180°C / 350°F.
Grease and line approximately a 23 × 33 cm (9 × 13 inch) baking pan with parchment paper.
2. Prepare the Sour Cherries
Drain the sour cherries thoroughly.
Pat away excess moisture if necessary, then gently toss the cherries with 1 tablespoon of flour. This helps prevent excess liquid from affecting the cake batter.
3. Mix the Dry Ingredients
In a medium bowl, combine the flour, baking powder, and salt.
Set aside.
4. Beat the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar until the mixture becomes pale, thick, and slightly fluffy.
Add the vanilla extract.
5. Make the Batter
Gradually mix in the vegetable oil and milk.
Add the dry ingredients and gently mix just until you have a smooth batter. Avoid overmixing.
6. Add the Sour Cherries
Pour the batter evenly into the prepared baking pan.
Scatter the sour cherries across the surface, distributing them evenly so every slice contains plenty of fruit.
7. Bake
Bake for approximately 30–35 minutes, or until the cake is lightly golden and a toothpick inserted into a cake-only section comes out clean.
Allow the cake to cool in the pan.
8. Finish and Serve
Once completely cooled, dust the top generously with powdered sugar.
Cut into squares and serve.
Tips for the Best Sour Cherry Cake
Drain the cherries particularly well. Too much liquid can make the area surrounding the fruit overly wet.
Frozen sour cherries can also work, but thaw and drain them thoroughly before adding them to the batter.
Don’t overmix after adding the flour. Gentle mixing helps preserve the cake’s soft texture.
Can I Use Jarred or Canned Sour Cherries?
Yes. Jarred or canned sour cherries are convenient for this recipe. Drain them thoroughly before using and avoid cherries packed in very heavy syrup when possible.
How to Store Hungarian Sour Cherry Cake
Keep the cooled cake covered at room temperature for about 1 day, or refrigerate it for up to 3 days.
For the best texture, allow refrigerated slices to come closer to room temperature before serving.
Frequently Asked Questions
What is Hungarian Sour Cherry Cake?
Hungarian sour cherry cake is a traditional-style fruit cake featuring tart cherries baked into a soft cake base. Sour cherries (meggy in Hungarian) are widely used in Hungarian desserts.
Can I use sweet cherries instead?
Yes, although the flavor will be sweeter and less tart. Sour cherries provide the characteristic contrast that makes this cake especially good.
Can I use frozen sour cherries?
Yes. Thaw them completely and drain away as much excess liquid as possible before using.
Why coat the cherries with flour?
A light coating helps manage surface moisture and can help keep the fruit better distributed through the cake.
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