Hungarian Sour Cherry Cake – Cooking With Sapana


Sour cherry cakefrom 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.

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



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