Instructions:
- Prepare cherries: Pit and drain sour cherries. If using jarred, pat dry with paper towels.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter & sugar: In another large bowl, beat butter and sugar until light and fluffy.
- Add eggs & vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet & dry: Gently fold in flour mixture alternately with sour cream until smooth.
- Bake: Spread batter into a greased and floured 9×13-inch (or similar) pan. Evenly scatter cherries on top. They will sink slightly as it bakes.
- Bake at 350°F (175°C) for 35–40 minutes, or until golden and a toothpick comes out clean.
- Cool & serve: Let cool slightly, then dust with powdered sugar before slicing.
🍒 Tips:
- Fresh sour cherries are best, but jarred or frozen also work.
- Some Hungarian families add a pinch of cinnamon or lemon zest to the batter.
- It tastes great slightly warm or the next day with coffee.
Ashley, would you like me to also share the layered Hungarian version with a shortcrust base and cherry filling (Meggylepény), or do you prefer the lighter sponge-style one above?