Cherry Blossom Delight: Hungarian Summer Cake

Hungarian Cherry Cake Recipe

Overview:

Hungarian Cherry Cake is a delightful dessert, particularly cherished during the summer months when cherries are in season. It’s a popular choice for picnics, barbecues, or casual gatherings, where its sweet, fruity flavors and tender texture make it a favorite among friends and family. This recipe yields a beautiful 10×4 inch ring cake, perfect for sharing.

• Cook Time: 40 minutes
• Prep Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12
• Yield: 1 10×4 inch ring cake

Ingredients:

• 1/4 cup sweet butter
• 3/4 cup sugar (plus 1/4 cup for beating with egg whites)
• 1/2 cup unbleached flour
• 3 eggs, separated
• 1/4 teaspoon salt
• 1/4 cup powdered sugar (for glaze)
• 1 cup cherries (pitted)

Nutrition Facts (per serving):

• Calories: 273.3
• Total Fat: 13g
  • Saturated Fat: 7.7g
• Cholesterol: 77mg
• Sodium: 84.8mg
• Total Carbohydrates: 37g
  • Dietary Fiber: 1.3g
  • Sugars: 25.9g
• Protein: 3.5g

Recipe Category:

Dessert

Keywords:

Fruit, Hungarian, European, Summer, Weeknight, Oven, Less than 4 Hours, Easy

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 10×4-inch tube pan and sprinkle it with bread crumbs to prevent sticking.

2. In a medium bowl, cream together the sweet butter and 1/2 cup of sugar until light and fluffy, using an electric mixer set at medium speed. This should take about 2 minutes.

3. Add the egg yolks to the butter mixture and continue beating until they are fully incorporated and the mixture becomes even lighter and fluffier.

4. Gradually beat in the flour and salt until just combined. Be careful not to overmix.

5. In a separate bowl, beat the egg whites until they become foamy. Gradually add the remaining 1/4 cup of sugar, 2 tablespoons at a time, while continuing to beat on high speed. Beat until the egg whites form stiff peaks and have a glossy appearance.

6. Gently fold the beaten egg whites into the batter using a spatula. Take care to fold gently to preserve the airiness of the egg whites.

7. Spread the batter evenly into the prepared tube pan. Arrange the pitted cherries on top of the batter.

8. Bake in the preheated oven at 350°F (175°C) for approximately 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.

9. Cool the cake in the pan for 5 minutes. Then, gently loosen the sides and carefully remove the cake from the pan. Allow it to cool completely on a wire rack.

Almond Glaze:

• Ingredients for the glaze:

  • 1/4 cup powdered sugar
  • 1/4 teaspoon almond extract
  • Water (add 1 teaspoon at a time until desired consistency is reached)

• Instructions:

  1. Mix powdered sugar, almond extract, and water (adding water 1 teaspoon at a time) until the mixture reaches a smooth consistency similar to a thin syrup.

  2. Drizzle the cooled cake with the almond glaze.

Serving Suggestions:

Hungarian Cherry Cake pairs wonderfully with a cup of coffee or tea, making it an ideal choice for dessert gatherings, afternoon breaks, or even as a sweet treat after dinner. Its moist crumb and burst of cherry flavor are sure to impress!

Tips for Success:

• Ensure the egg whites are beaten until stiff peaks form to achieve a light and airy texture in the cake.
• Use fresh, ripe cherries for the best flavor. You can also experiment with other fruits like raspberries or blueberries for a variation.
• Allow the cake to cool sufficiently before glazing to prevent the glaze from melting too much.

Conclusion:

This Hungarian Cherry Cake recipe is a testament to the joys of baking with seasonal fruits and simple ingredients. Whether you’re a novice baker or a seasoned pro, this cake promises to be a delightful addition to your repertoire, offering a taste of Hungarian culinary tradition with every bite. Enjoy the warmth of summer in every slice of this fruity, tender cake!