Hungarian Sour Cherry Cake (Meggys Pite): A Sweet and Tart Classic

The Hungarian Sour Cherry Cake (Meggys Pite) is one of Hungary’s most beloved traditional desserts, adored for its simple yet rich flavors. Combining the tartness of fresh sour cherries with a moist, fluffy cake and a crumbly topping, this cake epitomizes Hungarian baking at its finest. The dessert is especially popular in the summer when sour cherries are in season, but it can be enjoyed year-round. With its rich history, delicious flavor, and simple preparation, it’s a must-try for anyone looking to experience Hungarian pastry traditions.

In this article, we’ll explore the origins, ingredients, preparation methods, and some tips for making the perfect Hungarian Sour Cherry Cake at home. Whether you are a seasoned baker or a beginner in the kitchen, this cake is simple enough to make while offering a delightful, authentic Hungarian treat.

The History and Tradition of Hungarian Sour Cherry Cake

Sour cherries, or meggy in Hungarian, are a staple fruit in Hungary. They are grown widely across the country, and they have been incorporated into many traditional Hungarian desserts. The Hungarian Sour Cherry Cake is one of the country’s classic pastries that highlight the use of sour cherries, celebrated for their balance of tartness and sweetness.

Hungary has a long history of fruit cultivation, and fruits such as apples, cherries, and plums are central to many of its recipes. Sour cherries, in particular, are a favorite in Hungarian kitchens because of their vibrant flavor, which can be used both in sweet and savory dishes. Meggys Pite or Hungarian Sour Cherry Cake has been a popular treat for generations, especially in rural Hungary where fresh, seasonal ingredients are highly valued.

The cake itself, simple in its construction, represents the Hungarian approach to baking: a focus on fresh, natural ingredients that don’t need to be overly complicated. This cake is often baked for family gatherings, celebrations, and even everyday enjoyment. The recipe has remained largely unchanged for many years, passed down from one generation to the next, with small regional variations depending on personal tastes.

Why is Hungarian Sour Cherry Cake So Special?

Several factors contribute to the charm of Meggys Pite:

The Sweet and Sour Flavor Combination: The main star of the cake is the sour cherry, which provides a natural tartness that balances the sweetness of the cake. The juicy, slightly tart cherries create a delicious contrast with the soft and slightly sweet cake batter, offering a layered flavor experience in every bite.
The Light, Fluffy Cake: The cake itself is light and fluffy, thanks to the combination of butter, eggs, and sour cream. The cake is not too dense, allowing the fruit to shine through and providing the perfect texture to support the tart cherries.
The Streusel Topping: One of the key elements of this cake is the streusel topping. Made from butter, sugar, and flour, this crumbly topping adds a delightful crunch and extra sweetness to the cake. The contrast between the soft cake, juicy cherries, and crisp streusel is what makes this dessert so irresistible.
Versatility: The Hungarian Sour Cherry Cake is incredibly versatile. It can be made as a simple, rustic dessert for a family meal or as a more sophisticated offering for a celebration. The cake can be served warm, at room temperature, or chilled, making it suitable for any occasion.
Seasonality: The cake’s main ingredient, sour cherries, is available in abundance during the summer months, and using fresh cherries gives the cake its signature flavor. However, the recipe can easily be adapted for year-round enjoyment by using frozen or jarred sour cherries.

Essential Ingredients for Hungarian Sour Cherry Cake

The beauty of this cake lies in its simplicity, with most of the ingredients being staples found in every kitchen. Here’s what you’ll need to make the perfect Hungarian Sour Cherry Cake:

For the Cake:

2 cups all-purpose flour (240g) – The base of the cake, providing structure and texture.
1 ½ teaspoons baking powder – For leavening, helping the cake rise.
1 cup unsalted butter (225g), softened – Adds richness and flavor.
1 cup sugar (200g) – Sweetens the cake and balances the tartness of the cherries.
3 large eggs – Helps bind the ingredients and adds to the structure of the cake.
1 teaspoon vanilla extract – Adds depth and warmth to the flavor profile.
1 cup sour cream (240g) – Keeps the cake moist and tender.
Pinch of salt – Enhances the other flavors in the cake.

For the Sour Cherry Filling:

2 cups sour cherries (fresh or frozen, 300g) – The star ingredient of the recipe.
2 tablespoons sugar – To balance the tartness of the cherries.
1 tablespoon cornstarch (optional) – To thicken the cherry filling if desired.

For the Streusel Topping:

½ cup all-purpose flour (60g) – Provides the structure for the streusel.
¼ cup sugar (50g) – Adds sweetness to the topping.
⅓ cup cold unsalted butter (75g) – Essential for creating a crumbly, buttery topping.
½ teaspoon ground cinnamon (optional) – Adds warmth and depth to the streusel.

How to Make Hungarian Sour Cherry Cake: Step-by-Step Instructions

Making this cake is quite straightforward and doesn’t require advanced baking skills. Here’s how to do it:

1. Prepare the Pan and Preheat the Oven

Preheat the oven to 350°F (175°C). Grease a 9-inch round or square cake pan (about 23 cm) with butter or line it with parchment paper for easy removal after baking.

2. Make the Cherry Filling

Prepare the cherries: If using fresh sour cherries, pit them and set them aside. If using frozen cherries, thaw and drain them thoroughly to avoid excess moisture in the cake.
Mix the filling: In a small bowl, toss the cherries with sugar and cornstarch (if using). The cornstarch will help thicken the juice released by the cherries while baking.

3. Prepare the Cake Batter

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs: Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and continue mixing.
Incorporate the dry ingredients: In another bowl, whisk the flour, baking powder, and salt together. Gradually add the dry mixture to the wet ingredients, alternating with the sour cream. Mix until smooth.

4. Assemble the Cake

Layer the batter and cherries: Spread half of the cake batter into the prepared pan. Evenly distribute the cherry mixture over the batter, followed by the remaining cake batter on top. It’s fine if the cherries peek through in spots.
Make the streusel topping: In a small bowl, combine the flour, sugar, and cinnamon. Add the cold butter and rub the mixture with your fingers until it forms a crumbly texture. Sprinkle the streusel topping evenly over the cake batter.

5. Bake the Cake

Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cherries will release their juices, creating a delightful burst of flavor inside.

PREPARATION