Hungarian Sour Cherry Cake (Meggyes Piskóta) 🇭🇺

A soft, fluffy sponge cake packed with juicy sour cherries — a classic Hungarian summer dessert.

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Ingredients

• 4 eggs
• ¾ cup (150 g) sugar
• 1 teaspoon vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• ½ cup (120 ml) milk or plain yogurt
• ¼ cup (60 ml) oil or melted butter
• 2 cups sour cherries (fresh or canned, drained)
• 1–2 tablespoons flour (for coating cherries)
• Powdered sugar for dusting

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Instructions

1. Prepare the cherries
   If using canned cherries, drain well. Toss them lightly with 1–2 tablespoons flour to prevent sinking.
2. Make the batter
   Beat eggs with sugar and vanilla until light and fluffy (3–5 minutes). Add milk and oil, mixing gently.
3. Add dry ingredients
   Sift in flour, baking powder, and salt. Fold gently until smooth.
4. Assemble
   Pour batter into a greased or parchment-lined baking pan. Scatter cherries evenly on top (or slightly press them into the batter).
5. Bake
   Bake at 350°F (175°C) for about 30–40 minutes, until golden and a toothpick comes out clean.
6. Finish
   Let cool, then dust with powdered sugar before serving.