Coffee cakes are usually quite simple, run off the mill kind of cake. Mix together ingredients, pour in the mold and bake. All in all most of them turn out to be pretty bland and dry and for that reason I generally tend to avoid those recipes. However if the recipe happened to come from my favorite cake baking book: ” Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” than I am firm believer that the recipe deserves attention! Glancing over the recipe ingredients list I noticed nearly 300 g of butter and 6 eggs. You can’t go wrong with that kind of power that is well suited for most torte recipes! I was convinced that this recipe is another one of hidden gems! 

Early July is a cherry season in Ontario and therefore a perfect time to try this recipe. I skipped over baking this cake many times in the past for simply being off beat: cherries were out of season and was difficult if not impossible to source them at that point. Few days ago as I was searching for nearby fruit farm offering cherries for picking this recipe instantly came to my mind. I guess I skipped over it enough times that it made an imprint in my memory.

The cake turned out to be surprisingly tasty! It is a rich cake with excellent balance of fresh cherry sweetness and almond flavor. As family friend that tasted the cake said 5+ or the highest grade in her books.

I cut the cake in “3×2” squares. One square was not enough, I thought, but two were too much and would make me feel full. It was a sweet problem to deal with!

Truly wonderful cake which we have been enjoying all this week with our daily coffee!

Print Recipe

Hungarian Sweet Cherry and Almond Coffee Cake

Soft and flavorful sweet cherry and almond cake!

Course

Bake, Breakfast, Dessert, Snack

Cuisine

Hungarian

Keyword

Cherry-Almond coffee cake, Hungarian

Prep Time

30 min

Cook Time

45 min

Passive Time

2 hrs

Servings

servings

Ingredients

• 1 1/2 cup all purpose non bleached flour sifted
• 2/3 cup whole almonds
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 283 g unsalted butter softened
• 1 1/2 cup granulated sugar
• 6 large egg separated, at room temperature
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 450 g fresh sweet cherries pitted
• dried bread crumbs for baking pan coat
• confectioner's sugar for garnish

Course Bake, Breakfast, Dessert, Snack Cuisine Hungarian Keyword Cherry-Almond coffee cake, Hungarian Prep Time 30 min Cook Time 45 min Passive Time 2 hrs Servings servings Ingredients 1 1/2 cup all purpose non bleached flour sifted 2/3 cup whole almonds 1 tsp baking powder 1/4 tsp fine sea salt 283 g unsalted butter softened 1 1/2 cup granulated sugar 6 large egg separated, at room temperature 1 tsp pure vanilla extract 1/2 tsp almond extract 450 g fresh sweet cherries pitted dried bread crumbs for baking pan coat confectioner's sugar for garnish

Instructions

1. Preheat the oven to 190°C (375°F), rack in the middle.
2. Butter 13"x9" (32cmx22cm) baking pan, coat with bread crumbs, tap out the excess. Set aside.
3. In a food processor process together: flour, almonds, baking powder and salt. Process until almonds are very fine, almost powder like. Set aside.
4. Add softened butter to a stand mixer bowl. Beat at high speed until smooth, about 1 minute.
5. Gradually add the sugar and beat until light in color and well fluffed up.
6. One at the time beat in the egg yolks.
7. Mix in vanilla and almond extracts.
8. Using clean beaters and clean mixing bowl, beat the egg whites on high speed until they form stiff peaks.

   
9. Using a silicon spatula fold half of the egg whites into the butter mixture followed with half almond/ flour mixture.

   
10. Repeat folding in another half of egg whites and almond/flour mixture to make a thick batter.
11. Using offset spatula spread batter evenly in the pan.

    
12. Arrange cherries in rows inserted on top of the batter.

    
13. Bake for about 45 minutes or until the cake is golden brown and the top springs back when lightly pressed in the center.

    
14. Cut and serve cake either warm or cooled off. Before serving dust with confectioner's sugar.

    

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