You’re in for a treat! Hungarian Sour Cherry Cake (known as Meggylepény in Hungarian) is a beloved traditional dessert — soft, tender sponge-like cake dotted with tart sour cherries. It’s simple, rustic, and perfect with coffee or tea.
🍒 Hungarian Sour Cherry Cake (Meggylepény)
Servings: 9–12 squares
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Ingredients:
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1 ½ cups (180g) all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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½ cup (113g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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1 tsp vanilla extract
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3 large eggs
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½ cup (120ml) milk or sour cream
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2 cups pitted sour cherries (fresh, jarred, or frozen — drained well)
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Powdered sugar (for dusting, optional)
💡 If using jarred or frozen sour cherries, drain them thoroughly and pat dry. You don’t want soggy cake!
Instructions:
1. Preheat Oven & Prep Pan:
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×9-inch (or similar size) baking dish, or line it with parchment paper.
2. Make the Batter:
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a separate large bowl, cream the butter and sugar until light and fluffy (2–3 minutes).
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla.
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Alternately add flour mixture and milk (or sour cream), beginning and ending with flour. Mix until just combined.
3. Assemble the Cake:
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Spread the batter evenly into the prepared pan.
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Distribute the sour cherries evenly over the top — they will sink slightly during baking.
4. Bake:
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool slightly in the pan.
5. Serve:
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Dust with powdered sugar once cooled (optional).
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Cut into squares and enjoy warm or at room temperature.
✅ Tips:
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No sour cherries? Use tart cherry preserves (lightly drained), or mix fresh sweet cherries with a squeeze of lemon juice.
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For an extra touch, sprinkle a bit of cinnamon sugar or sliced almonds on top before baking.
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This cake freezes well — just wrap individual pieces and thaw when ready to eat.