Thursday, July 19, 2012

Hungarian Sour Cherry Coffee Cake

I was lured by the beautiful sour cherries at the farmer's market to buy two containers. I double checked -- "What do I do with them?" Bake was the immediate answer.

So I did a quick search on Tasty Kitchen, and found this recipe. It looked pretty tasty, so I figured I'd give it a go.

I was going over to my friend J's house for cards and home made pizza, so I thought it'd be nice to bring dessert. And he was raving about how awesome sour cherries are at band practice yesterday :-P.

Although the directions are quite fiddly, the results are delicious. And no, I did not follow them to the letter. I used fresh cherries instead of canned (I sprinkled some sugar over the top to compensate). As my friend M was to be at cards, I subbed out the butter for Earth Balance and the flour for oat flour. Oh, and I used four whole eggs total, instead of two eggs and two yolks. I'll never use those whites as I hate meringue. I also didn't chill the dough as long as I should. The step at the end with the final topping? Super obnoxious to deal with. But, as I said, it's delicious.

So, as long as you're willing to put up with a bit of finickyness, this is a good recipe to play with. I could also see a similar tart fruit like rhubarb, blueberry or cranberry doing well too.

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