If using fresh sour cherries, wash and remove the pits.
If using canned or jarred sour cherries, drain them very well and gently pat them dry with paper towels.
Toss the cherries with about 1 tablespoon of flour. This can help reduce sinking as the cake bakes.
2. Prepare the Batter
Preheat your oven to 350°F (175°C).
Grease a 9 × 13-inch baking pan and line the bottom with parchment paper.
Separate the eggs if desired for a lighter sponge. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar and continue beating until soft, glossy peaks form.
In another bowl, lightly beat the egg yolks with the vanilla.
Gently fold the yolks into the egg-white mixture.
3. Add the Dry Ingredients
Sift together the flour and baking powder.
Gradually fold the dry ingredients into the egg mixture, taking care not to overmix.
Slowly fold in the melted, cooled butter until just combined.
The batter should remain light and airy.
4. Add the Cherries
Pour the batter into the prepared pan and spread it evenly.
Distribute the sour cherries across the surface, gently pressing a few into the batter.
5. Bake
Place the cake in the preheated oven and bake for approximately 30–35 minutes, or until golden and a toothpick inserted into the center comes out clean.
Avoid opening the oven repeatedly while the cake is baking.
6. Cool and Serve
Allow the cake to cool in the pan for several minutes before transferring it to a rack.
Once cooled, dust generously with powdered sugar.
Cut into squares and serve.
🍒 What Makes This Cake Special?
The defining ingredient is the sour cherry. Hungarian sour cherries have a distinctive tartness that works beautifully with the sweetness of the sponge.
The cherries also release some of their juices during baking, creating little pockets of fruity flavor throughout the cake.
Fresh or Canned Sour Cherries?
Both options work well.
Fresh sour cherries are wonderful when they’re in season, while canned or jarred meggy makes it possible to enjoy this dessert year-round.
If using preserved cherries, draining them thoroughly is important so that excess liquid doesn’t make the sponge soggy.
Tips for a Light and Tender Cake
Don’t overmix the batter. Gentle folding helps preserve the air incorporated into the eggs.
Drain the cherries well. Excess moisture can affect the texture.
Coat the cherries lightly with flour. This can help them remain distributed throughout the cake.
Let the butter cool. Hot butter can deflate the delicate batter.
Don’t overbake. The cake should be golden and soft rather than dry.
How to Serve Meggyes Piskóta
This Hungarian cherry cake is delicious on its own with a dusting of powdered sugar.
For a more indulgent dessert, serve it with:
Whipped cream
Vanilla ice cream
A spoonful of sour cream
Fresh cherries
Homemade cherry sauce
A cup of coffee or Hungarian tea makes the perfect accompaniment.
A Taste of Hungarian Tradition
Meggyes Piskóta is a beautiful example of Hungarian home baking. It doesn’t rely on complicated decoration or expensive ingredients. Instead, its appeal comes from a soft sponge and generous amounts of tart, juicy cherries.
The combination of sweet and sour flavors makes it especially memorable.
Final Thoughts
Hungarian Sour Cherry Cake is an easy, nostalgic dessert that brings together light sponge cake and beautifully tart cherries in every slice.
Whether made with fresh summer cherries or preserved meggy, this classic Hungarian treat is perfect for afternoon coffee, family gatherings, or simply enjoying a homemade dessert. 🇭🇺🍒🍰
