Hungarian Sour Cherry CakeGoes well with:
2 lbs/900g pitted canned sour cherries, drained
8 oz/230g unsalted butter
1.5 cups/200g sugar
3 Tbl/45ml brandy or kirsch (I used the Jepson’s Rare Alembic Brandy)
1 tsp/15ml vanilla extract
2.25 cups/350g whole wheat flour
1 Tbl/15ml baking powder
.75 tsp/3.5ml kosher salt
1 cup/250ml milk
Butter and flour for the pan
Preheat oven to 400°F. Butter a 9” x 13" Pyrex baking dish and dust with flour; set aside. In a Kitchenaid mixer or large bowl, beat together butter, sugar, brandy/kirsch, and vanilla on medium speed until pale and fluffy. Add the egg; beat until incorporated.
In a medium bowl, whisk together whole wheat flour, baking powder, and salt. With the mixer running on low speed, alternately add flour mixture and milk in 3 batches to make a batter. Spoon the batter onto reserved baking sheet and smooth evenly. Sprinkle cherries over the top and press slightly into the thick batter. Bake until cake is golden brown, 40-45 minutes. Let cake cool 30 minutes, then cut into squares or bars.
Thursday, November 18, 2010
Hungarian Sour Cherry Cake
On her blog Edible Living, Sarah Copeland writes about the sour cherries one finds in Hungary during the summer. As it happens, both cherries and Hungarian cookery have been on my mind lately, so I was all ears and pupils when I came across her family recipe for a Hungarian sour cherry cake. I’ve tweaked it to accommodate a standard 9” x 13” Pyrex baking dish and to take advantage of a 2-pound jar of sour cherries I’d put up in the brief period we get them here in San Diego.