Sour cherry cake from Hungry is a perfect balance of tartness from cherries and sweetness from the sugar in the cake. Hungarian cuisine is a popular cuisine consist of many delicious recipes.
Table of contents
Hungarian Sour Cherry Cake
Cherry season is a full-on swing and we just love munching them. Sometimes when cherries aren’t fully riped I love making this Hungarian Sour cherry cake instead and enjoy the seasonal cherries.
The sweetness of the cake balanced perfectly with the sourness of cherries is a match made in heaven. When the seasonal cherries are there you have to try this Hungarian sour cherry cake for once.
Ingredients Needed for Hungarian Sour Cherry Cake
- Sour Cherries: The light red colored cheeries are typically sour,I used a combination of light and dark red cherries.
- Oil: I love making cakes with sunflower oil but if you want you can use same amount of unsalted butter instead.
- Sugar: Normal castor or granulated sugar.
- All purpsoe flour: Plain all purpsoe flour is the best to make this cake.
- Milk and Buttermilk: Room temperature milk and buttermilk.
How to make Hungarian Sour Cherry Cake
Heat oven to 180 degrees. Line a 9-inch cake pan with butter and dust with flour.
In a bowl sift all-purpose flour, cornflour, baking soda, salt, and baking powder. Add in sugar, oil, yogurt, and milk.
Transfer the batter to prepared pans, top with cherries, stem side down.
Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. The batter will bubble up and cover the fruit.
Cool the cake completely before icing.
Make Icing
- Mix icing sugar and cherry juice. Drizzle over the cake.
Pro Tips
- Make sure to wash,pat try and remove the seeds from the cherries before adding them to the cake batter.
- I used normal seasonal cherries and they were a combination of sweet and sour ones. You don’t have to specifically find the sour cherries.You can use seasonal cherries to make this cake.
- I have used bundt pan to make the cake so added the cherries in the batter itself but if you are using normal round cake tin do add the cherries on top of the batter stem side down.
- Bake the cake until it is golden and a toothpick inserted in the centre comes out clean.My cake took 30 minutes to bake,it depends on the type of oven you are using.
- Cool the cake completely before icing. Icing is totally optional,you can skip if you don’t want to.
- This cake pairs very well with a cup of tea or coffee.
FAQs
What if my cherries aren’t sour?
No need to worry, use regular cherries instead. They do have a bit of tang and that’s what we need for the cake. If you want you can use frozen cherries instead and add them to the batter straight.
Why my cake didn’t come out moist and soft?
To make the most amazingly moist and soft cake make sure to follow these tips.
- Sift the flours with leavening agent a couple of times to ensure air circulation.
- Make sure to use all the wet ingredients like milk and buttermilk at room temperature.
- Let the cake leave in the cake pan for atleast 15 minutes after baking.
- Never ever overmix the batter, always gently fold in and use the cut and fold method to mix the batter.
- Do not open the oven door again and agian while the cake is still baking.
- Last but not least preheat the oven before starting making the batter.
Like Hungarian Sour Cherry Cake, try these recipes….
Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Christmas Cake and Mango Cake and the best ones’ Vegan Carrot Banana Cake.
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Recipe Card
Hungarian sour cherry cake
Equipment
- Cake tin
Ingredients
- 200 g whole sour sherries washed & pitted
- 1/2 cup oil I used sunflower oil
- 3/4 cup sugar
- 11/2 cups all purpose flour
- 1 tablespoon white corn flour
- a pinch salt
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 teaspoon baking soda
- 11/2 teaspoon baking powder
For icing
- 1 cup icing sugar
- 1 tsp cherry juice
Instructions
- Preheat oven to 180 degrees. Line a 9-inch cake pan with oil and dust with flour.
- In a bowl sift all-purpose flour, corn flour, baking soda, salt and baking powder.
- Add in sugar,oil, yougurt mand milk.
- Transfer the batter to prepared pans, top with cherries, stem side down.
- Bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.The batter will bubble up and cover the fruit.
- Cool the cake completely before icing.
Make Icing
- Mix icing sugar and cherry juice. Drizzle over the cake.
Notes
- Make sure to wash, pat try, and remove the seeds from the cherries before adding them to the cake batter.
- I used normal seasonal cherries and they were a combination of sweet and sour ones. You don’t have to specifically find the sour cherries.You can use seasonal cherries to make this cake.
- I have used bundt pan to make the cake soadded the cheriires in the batter itself but if you are using normal round cake tin do add the cherries on top og the batter stem side down.
- Bake the cake until it is golden and a toothpick inseted in the centre somes out clean.My cake too 30 minutes to bake,it depends on the type of oven you are using.
- Coolthe cake completely before icing. Icing is totally optional,you can skip if you don’t want to.
- This cake pairs very well with a cupof tea or coffee.
This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Hungarian Sour Cherry Cake and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube and Pinterest.
Best Regards,
Sapana Behl
Great flavor with all those ingredients. Very nicely done too.
Those cherries popping out of the cake are tempting. Delicious looking cake!
Hard to resist to this super delicious and very moist cherry cake, love to have a slice.
That looks yummy. We love cherries and I am going to bookmark this.
OMG! the cake looks so tempting with all the cherries in there!!
When you say cake flour are you referring to the ready premix?
The cake looks good and I would like to try this interesting recipe. Breadcrumbs will give it a wonderful texture.
Delicious and lovely looking cake. Excellent preparation.
Deepa
Oh wow with whole cherries..very good..and you seem to have got the cake done well..
@Vaishali , The recipe calls for 1 cup apf but I used home made cake flour instead. It's 1 cup apf-2tbsp of it +2tbsp OF corn starch sifted 4-5 times.I did that bcoz the recipe doesn't used baking powder or baking soda , they used 3 eggs instead. So being a little skeptical about how the texture would be I used cake flour , buttermilk and milk.And the texture was perfect .Hope this helps.
That sour cherry cake looks amazing – soft & yummy.
wow such and delicious and moist cake wonderful cherry filling 🙂 fantastic one for H !!
Wow cake looks so soft and love that cherry's in the cake .
The cake looks lovely Sapana! And love those cherries peeking out!
cake looks so soft and moist
OMG this is awesome Sapana. I want to grab some off the screen.
i make cherry cakes often but we dont get cherries as easily the cake ones large ones like it is available in the europe or US… so this is a bit elusive for me
Cake looks awesome sapana! Love those cherry covered top! Bookmarking it, will get hold of fresh cherries to make this yum treat!
No eggs?