🇭🇺 Hungarian Sour Cherry Cake
(Meggyes Sütemény / Meggyes Pite)
A beloved Hungarian classic — soft cake, juicy sour cherries, and just the right balance of sweet and tart 🍒
📝 Ingredients
Cake Batter
- 3 large eggs
- ¾ cup (150 g) sugar
- ½ cup (120 ml) oil or melted butter
- ¾ cup (180 ml) milk
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- Pinch of salt
Topping
- 2 cups sour cherries (fresh or frozen, pitted & drained)
- 1 tablespoon flour or cornstarch (to coat cherries)
- Powdered sugar, for dusting
👩🍳 Instructions
- Preheat oven
Heat oven to 180°C / 350°F.
Grease and flour a rectangular baking pan. - Prepare the batter
Beat eggs with sugar until pale and fluffy.
Mix in oil (or butter), milk, and vanilla. - Combine dry ingredients
Whisk flour, baking powder, and salt.
Gently fold into wet mixture until smooth. - Assemble
Pour batter into pan and smooth the top.
Toss cherries with flour or cornstarch and scatter evenly over batter. - Bake
Bake 35–40 minutes, until golden and a toothpick comes out clean. - Finish
Cool slightly and dust generously with powdered sugar.
🍽️ How Hungarians Serve It
- As an afternoon coffee cake
- With whipped cream
- Sometimes warm with vanilla custard
💡 Tips & Variations
- Add lemon zest to the batter
- Use half cherries, half apricots
- Sprinkle with crumb topping (streusel)
- Even better the next day
This cake tastes like summer afternoons in a Hungarian kitchen — simple, nostalgic, and impossible to resist 🍒
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