Cherry Butter Cake (Vajas Cseresznyés)
This delicious Hungarian cake uses late-season sweet cherries to stud the top of a light, buttery cake. A real treat for brunch, a picnic, or a light dessert!
Ingredients
- 200 grams soft, unsalted butter (1 stick + 7 TBSP, or a scant 1 cup measure)
- 300 grams sugar (1 1/2 cups)
- 1 whole egg
- 3 eggs, separated
- 220 grams all purpose flour (1 1/2 cups)
- 1 tsp baking powder
- Whole cherries, for the top. (You'll want at least 10.)
Instructions
- Preheat oven to 325 degrees. Generously spray and line with parchment a 9x9" pan. This cake likes to stick, so don't be shy with your spray!
- Using paddle attachment of stand mixer, cream together soft butter and sugar (or you can use an electric handheld mixer.)
- Slowly add 1 whole egg, and 3 egg yolks to the creamed mixture. Make sure each addition is fully incorporated before adding the next.
- Add flour and baking powder, ensuring there are no lumps and everything is evenly mixed. Pull mixture off of stand mixer and set aside.
- Using whisk attachment, or handheld electric mixer, whip reserved egg whites to a medium peak. Fold into cake batter.
- Pour batter into prepared pan. Use whole cherries to stud the top with fruit, leaving a bit of room between each cherry.
- Bake in 325 oven, for about 30 minutes, checking and rotating after the first 20. Cake should be golden brown, but not dark, on top. Skewer should come out clean.
- Remove from pan, and let cool. Enjoy!