This Hungarian sour cherry cake recipe or meggyes lepeny is a simple dessert made with sour cherries, almonds and a yeast dough that is baked immediately (no rising). It's a bit like an upside down cake since the cherries are placed in the bottom of either a small Bundt pan or 9-inch-round pan. Compare this with Hungarian Sour Cherry Cake Recipe, which uses no yeast.
Makes about 6 servings of Hungarian Cherry Cake #2 - Meggyes Lepény
Makes about 6 servings of Hungarian Cherry Cake #2 - Meggyes Lepény
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 1/2 cup washed, pitted, halved sour cherries
- 1/4 cup brown sugar
- 1/2 cup milk
- 1 package active dry yeast
- 5 large eggs, separated
- 4 ounces (1 stick) butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 cup sliced almonds
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 tablespoon cinnamon-sugar
Preparation:
- Heat oven to 350 degrees. Butter and flour either a small Bundt pan or 9-inch-round pan. Mix cherries and brown sugar and place in the bottom of the prepared pan.
- Scald milk in a small saucepan and cool to 110 degrees. Sprinkle yeast over surface of milk, stir to dissolve and set aside.
- In a medium bowl, beat egg whites until soft peaks form. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks and yeast-milk mixture alternately with the flour. Fold in almonds, vanilla, almond extract and egg whites.
- Carefully transfer the batter to the prepared pan so as not to disturb the cherries in the bottom. Bake 50-60 minutes or until toothpick tests clean. Let cool on a wire rack 10 minutes.
- Invert cake onto wire rack and sprinkle with cinnamon sugar. Serve warm or at room temperature.
