Ingredients for Hungarian Cherry Cake
- Unseasoned Breadcrumbs
- Sweet Butter
- ½ cup granulated sugar + ¼ cup granulated sugar
- Eggs
- Unbleached Flour
- ½ teaspoon salt
- 3 cups fresh pitted cherries
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 2-3 tablespoons milk or water
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How to Make Hungarian Cherry Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10x4-inch tube pan.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and ½ cup granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, until well combined.
- Gradually add 2 cups all-purpose flour and ½ teaspoon salt, mixing until just combined.
- In a clean bowl, beat 4 large egg whites until soft peaks form.
- Gradually add ¼ cup granulated sugar, 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the batter until just combined.
- Spread the batter evenly in the prepared pan. Top with 3 cups fresh pitted cherries.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, drizzle with almond glaze.
- ---Almond Glaze---
- In a small bowl, whisk together 1 cup powdered sugar, 1 teaspoon almond extract, and 2-3 tablespoons of milk or water until smooth and pourable.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
103g
Fat
38g
Carbs
12g
