Sour Cherry Cake – Hungarian Style 🇭🇺.

👩‍🍳 Instructions:

1. Preheat oven:
   Heat to 180°C (350°F). Grease and line a 9×13-inch (or similar) baking pan.
2. Prepare batter:
   • In a bowl, beat eggs with sugar until pale and fluffy.
   • Slowly whisk in oil, milk, and vanilla.
   • In another bowl, combine flour, baking powder, and salt, then gently fold into wet mixture until smooth.
3. Assemble cake:
   • Pour batter into prepared pan and smooth the top.
   • Evenly scatter cherries over the batter (they’ll sink slightly while baking – that’s perfect!).
4. Bake:
   Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
5. Finish:
   Let cool slightly, dust with powdered sugar, slice into squares, and serve.

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💡 Tips:

• If using jarred cherries, dry them with paper towels before adding so the cake doesn’t get soggy.
• For extra flavor, sprinkle a little cinnamon sugar over the top before baking.
• This cake keeps well for 2–3 days at room temperature and tastes even better the next day!

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Would you like me to give you a yeast-based version (a bit fluffier, like a coffee cake), or do you prefer to keep this quick no-yeast sponge style?