Instructions:
- Prepare the Cherries
- If using fresh cherries, pit them. If using jarred, drain them well so they don’t make the cake soggy.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Combine Wet & Dry
- Stir in the flour mixture gradually, alternating with sour cream, until smooth.
- Assemble the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
- Spread batter evenly in the pan.
- Scatter sour cherries evenly on top (they will sink slightly while baking).
- Bake
- Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
- Serve
- Let cool slightly. Dust with powdered sugar before slicing into squares.
✨ This cake is moist, slightly tangy, and not overly sweet — just the way Hungarians love it. Perfect with coffee or tea!
Would you like me to also share the more traditional yeasted pastry version (Meggyes Piskóta) that’s sometimes made instead of the simple butter cake?