Hungarian Sour Cherry Cake
inspired by Saveur, but seriously tweaked
1 1/2 lbs pitted fresh sour cherries, or frozen and thawed (or other berries? or apples? go crazy!)
1⁄4 cup whole wheat flour, plus more for pan
2 sticks (16 tbsp) unsalted butter, softened, plus more for pan
1 cup sugar
3 tbsp creme de cassis
1 tsp vanilla extract
2 1⁄4 cups whole wheat flour
1 tbsp baking powder
3⁄4 tsp kosher salt
1 cup buttermilk
Preheat the oven to 400° F. Toss cherries with 1⁄4 cup flour in a bowl and set aside.
Take a 13x18x1 baking sheet and grease it with butter. Dust with flour and set aside.
In a large bowl, using a hand mixer on medium speed, beat together the butter, sugar, creme de cassis, and vanilla until pale and fluffy. Add egg, and beat until incorporated. Do not over-mix.
In a medium bowl, whisk together the remaining 2 1/4 cups flour, baking powder, and salt. With the mixer running on low speed, add flour mixture alternating with buttermilk in 3 batches. Spoon batter onto the buttered and floured baking sheet and smooth evenly using an offset spatula.
Check on your cherries – if too much liquid collected at the bottom, drain first. Sprinkle cherries over the top. Bake until cake is golden brown 45–50 minutes (though my oven runs hot and the cake was done in 41 minutes).
Cool the cake on a baking rack and then cut into squares. Serve at room temperature.