Hungarian Sour Cherry Cake
ING 2 lbs. pitted fresh sour cherries or frozen and thawed sour cherries 1/4 cup flour, plus more for pan 16 tbsp. unsalted butter, softened, plus more for pan 1 1/2 cups sugar 3 tbsp. kirsch or brandy 1 tsp. vanilla extract 1 egg 2 1/4 cups whole wheat flour 1 tbsp. baking powder 3/4 tsp. kosher salt 1 cup milk
PREP Heat oven to 400°. Toss cherries with 1/4 cup flour in a bowl; set aside. Butter 13x18x1 baking sheet;dust with flour; set aside.
BATTER beat together butter, sugar, kirsch, and vanilla with a hand mixer on medium speed until pale and fluffy. Add egg; beat until incorporated. whisk whole wheat flour, baking powder, and salt. With the mixer running on low speed, alternately add flour mixture and milk in 3 batches to make a batter. Spoon batter onto reserved baking sheet and smooth evenly. Sprinkle cherries over the top. Bake until cake is golden brown, 45–50 minutes. Let cake cool 30 minutes, then cut into 12 squares.
I love cherries, that sounds great.
I always think of ghoulash. Or pepper steak.