👩🍳 Instructions:
- Prep & Preheat:
- Preheat oven to 180°C / 350°F.
- Line a 9×13-inch (23×33 cm) baking pan with parchment paper or lightly grease it.
- Make the Batter:
- In a mixing bowl, beat eggs and sugar until pale and fluffy.
- Slowly whisk in oil, milk, and vanilla.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture until you get a smooth batter.
- Assemble:
- Pour batter evenly into prepared pan.
- Distribute pitted sour cherries evenly over the top (they will sink slightly as it bakes).
- Bake:
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Finish:
- Let the cake cool completely.
- Dust with powdered sugar before serving.
🍽️ Serving:
Slice into squares or rectangles and serve with coffee, tea, or even a dollop of whipped cream for a dessert-like touch.
This cake is loved for its light, fluffy crumb and the tart pop of cherries that balances the sweetness — a true Hungarian coffeehouse classic.
Would you like me to include a chocolate swirl variation (a popular twist where part of the batter is flavored with cocoa powder)? 🍫
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