Growing up in Hungary, tart cherry was one of my favorite cakes. Tart cherries are abundant in Hungary in the summer, so my mom would bake it often. Since I’ve moved to Indiana, I haven’t seen tart cherries at the grocery store. But this morning, I discovered them at the farmer’s market – so I had to bake this cake right away.
2.5 cups (6 dl) flour
1/8 tsp (1/2 g or one big pinch) salt
2 1/2 tsp (12 g/1 packet) baking powder
seeds scraped from 1 vanilla bean
4 oz (10 dkg) butter or margarine, softened
1 1/2 cups (4 dl) organic cane sugar
3 large eggs
1 1/4 (3 dl) cups yogurt or buttermilk
1 lb (1/2 kg) tart cherries, or other seasonal fruit such as plums, apricot, peaches, or berries
Preheat oven to 375 Fahreneit (185 Celsius). Butter and flour a 9 x 11 in (25 x 35 cm) baking pan, set aside.
In a medium bowl, mix flour, salt, baking powder and vanilla bean – set aside.
In the bowl of a kitchenaid or another large bowl, beat butter or margarine until pale – 3-4 minutes. Add sugar and continue beating for another 4-5 minutes. Add eggs, one at a time, waiting for each to be fully incorporated before adding the next.
Alternating the flour mix and the yogurt, mix in until combined – don’t over mix. Spread batter in prepared baking dish, and sprinkle the fruit on top.
Bake in the preheated oven for 30-35 minutes or until tester comes out clean.
Cool on wire rack before cutting.
Recipe adapted from rupanerkonyha.cafeblog.hu